Hollandaise sauce is a rich, buttery sauce freshened with the lightest touch of lemon. Despite having “Holland” in its name, it’s generally agreed among chefs that Hollandaise sauce was first born in France and was originally known as Sauce Isigny, named after a small town in Normandy famous for its butter and cream. Although its exact birthdate is unknown, Isigny sauce is found in recipe books starting in the 19th century. Hollandaise was added to the list of legendary French chef Marie-Antoine Carême’s four distinctly French “mother sauces” as the fifth mother sauce by 20th century chef and culinary writer Georges Auguste Esoffier. Most often paired with eggs, beef, poached fish, grilled seafood, and vegetables like asparagus, artichokes and broccoli, the appeal of this special sauce lies in its perfectly silken texture, buttery scent, and the fact that when it is made properly, this delectable sauce is both light and lively.
Hollandaise sauce (/hɒlənˈdeɪz/ or /ˈhɒləndeɪz/; French: [ɔlɑ̃dɛz]), meaning Dutch sauce in French, is a mixture of egg yolk, melted butter, and lemon juice (or a white wine or vinegar reduction).
Common Uses of Hollandaise Sauce
Most people get their first taste of Hollandaise sauce as part of a serving of Eggs Benedict, made famous for a generous serving of this splendid sauce ladled over poached eggs and bacon or ham atop two English muffin halves. The addition of rich, buttery Hollandaise sauce pairs perfectly with the warmth and comfort of eggs, bacon, and bread (or polenta cakes, sliced eggplant, or portobello mushrooms for the gluten free crowd) to create a breakfast classic that’s loved the world over. There are many other dishes that stand up to this fantastic finishing sauce, however. Filet mignon is mouthwatering on its own when prepared just how you like it, but add some classic Hollandaise sauce, and you have a plate you’ll have to stop yourself from licking clean!
Hollandaise sauce is also the perfect complement to fresh garden vegetables, poached fish, or grilled seafood. The sauce can be flavored with cilantro, lime, sriracha, chipotle, habanero, wasabi, smoked paprika, green chilis, green curry, or any number of other spices that complement the main dish over which the sauce is poured. Hollandaise sauce offers the perfect foundation for the creative cook to experiment and discover their own culinary masterpiece.
At the Original Pancake House in Denver, we have learned the secret to making delicious, sumptuous Hollandaise sauce. We make ours fresh from scratch twice a day, and we always use real clarified butter and real egg yolks. Our Hollandaise sauce is always fresh, never stale, and always light and airy.
Hollandaise is an emulsion sauce, made by gradually whisking clarified butter into egg yolks over low heat. Making the perfect Hollandaise requires the right touch; use too little heat and the sauce won’t thicken; use too much and it will curdle into scrambled eggs. To make your own Hollandaise sauce at home, follow this recipe for classic Hollandaise sauce from Food & Wine:
Ingredients:
- 2 large egg yolks
- 1 tablespoon cold water
- Pinch of salt
- 1 stick unsalted butter, melted
- 1 tablespoon fresh lemon juice
- Dash of hot sauce
- Dash of Worcestershire sauce
Directions:
- In a medium, heat-proof bowl set over a large saucepan (not in the pan) filled with two inches of simmering water, whisk together egg yolks with cold water and salt until warm to the touch.
- Slowly drizzle in half of the melted butter in a thin stream, whisking constantly until fully incorporated.
- Continue whisking in the melted butter until the sauce is thick and emulsified.
- Whisk in the lemon juice, Worcestershire sauce, and hot sauce until blended.
- Serve warm.
3 MINUTE HOLLANDAISE Eggs Benedict – Chef Jean-Pierre
FAQ
What exactly is Hollandaise sauce?
What is the meaning of hollandaise?
Why do they call it hollandaise?
What does Hollandaise sauce taste like?
What is hollandaise sauce?
It is a classic French sauce that is often served with fish or vegetables. Hollandaise sauce is a creamy sauce made from egg yolks, butter, and lemon juice. It is a classic sauce for eggs, and it can also be used as a sauce for vegetables or meat. Both sauces are served warm, and they are usually made in a saucepan on the stovetop.
Why is hollandaise called hollandaise?
However, it wasn’t until the 19th century that the sauce became popular in haute cuisine, thanks in part to the famous French chef, Auguste Escoffier. The name Hollandaise is actually a misnomer, as the sauce is not from Holland but is named after the Dutch-style butter used in its preparation.
Who invented hollandaise sauce?
La Varenne is credited with bringing sauces out of the Middle Ages with his publication and may well have invented hollandaise sauce. A more recent name for it is sauce Isigny, named after Isigny-sur-Mer, which is famous for its butter. Isigny sauce is found in recipe books starting in the 19th century.
What type of butter is hollandaise sauce?
The French term for this type of butter is beurre noisette, which translates to “hazelnut butter” due to its nutty flavor and aroma. Hollandaise sauce is one of the five “mother sauces” in French cuisine, which also include béchamel, velouté, tomato, and espagnole sauces.