Hollandaise sauce is a classic French sauce that has become a staple in kitchens around the world.
This rich, buttery sauce is often paired with eggs, beef, poached fish, grilled seafood, and vegetables like asparagus, artichokes and broccoli.
Despite its name, the origins of Hollandaise sauce are shrouded in mystery. Some say it was born in France and originally known as Sauce Isigny, while others believe it was brought back by French Huguenots from exile in Holland.
In this article, we’ll explore the fascinating history of Hollandaise sauce and how it became one of the five mother sauces of French cuisine.
So sit back, relax, and prepare to learn all about this delectable sauce that has stood the test of time.
What Is The History Of Hollandaise Sauce?
The exact origins of Hollandaise sauce are unclear, but it is widely believed to have originated in France. Some sources suggest that it was originally known as Sauce Isigny, named after a small town in Normandy famous for its butter and cream.
The first recorded recipe for a sauce similar to Hollandaise comes from La Varenne’s Le Cuisinier Francois in 1651. The recipe called for asparagus with a sauce made of “good fresh butter, a little vinegar, salt, and an egg yolk to bind the sauce.” While the recipe did not have a specific name, it is clear that the sauce was cooked and whisked.
Despite its French origins, the sauce was eventually given the name “Hollandaise.” There are several theories as to why this happened. One popular explanation is that during World War I, when Normandy’s dairy industry shut down, French chefs began using imported Dutch butter as a substitute for cream. This led to the sauce being renamed “Hollandaise” in honor of its new ingredient.
Another theory suggests that the name change was due to French Huguenots who had been exiled in Holland bringing the recipe back with them to France. However, this theory has been debunked due to the chronology of when the recipe was first recorded.
Regardless of its name, Hollandaise sauce became one of the five mother sauces of French cuisine. It was added to the list by 20th century chef and culinary writer Georges Auguste Esoffier.
The Origins Of Hollandaise Sauce
Hollandaise sauce is a rich, buttery sauce that is freshened with the lightest touch of lemon. Although its exact origins are unclear, it is widely believed that the sauce was first created in France. It was originally known as Sauce Isigny, named after a small town in Normandy that was famous for its butter and cream.
The first description of a sauce similar to Hollandaise comes from La Varenne’s Le Cuisinier Francois in 1651. The recipe called for asparagus with a sauce made of “good fresh butter, a little vinegar, salt, and an egg yolk to bind the sauce.” While the recipe did not have a specific name, it is clear that the sauce was cooked and whisked.
Despite its French origins, the sauce was eventually given the name “Hollandaise.” The reason for this is uncertain, but one popular theory suggests that during World War I, when Normandy’s dairy industry shut down, French chefs began using imported Dutch butter as a substitute for cream. This led to the sauce being renamed “Hollandaise” in honor of its new ingredient.
Another theory suggests that the name change was due to French Huguenots who had been exiled in Holland bringing the recipe back with them to France. However, this theory has been debunked due to the chronology of when the recipe was first recorded.
Regardless of its name, Hollandaise sauce became one of the five mother sauces of French cuisine. It was added to the list by 20th century chef and culinary writer Georges Auguste Esoffier. Today, Hollandaise sauce is enjoyed all over the world and is commonly paired with eggs, beef, poached fish, grilled seafood, and vegetables like asparagus, artichokes and broccoli. Its perfectly silken texture, buttery scent, and light and lively taste make it a favorite among many food lovers.
Early Variations And Uses Of Hollandaise Sauce
One of the earliest variations of Hollandaise sauce was known as Sauce Isigny, which was made with butter and cream from the town of Isigny in Normandy. This sauce was often paired with dishes such as poached fish, grilled seafood, and vegetables like asparagus, artichokes, and broccoli.
Marie Antoine Carême, a famous French chef, is credited with perfecting the technique of making Hollandaise sauce. His method involved whisking egg yolks and water-based ingredients in a bain-marie to create a foam, which was then emulsified with molten butter. This technique is still widely used today in cookbooks.
Hollandaise sauce’s popularity grew in the United States when it became associated with Eggs Benedict. The dish was invented by Charles Ranhofer, a chef who created it for a favorite customer in the 1860s and included the recipe in his 1894 cookbook, The Epicurean. Today, Hollandaise sauce is a staple in many American brunch menus.
Over time, variations of Hollandaise sauce have been created to suit different tastes and dietary needs. For example, some recipes call for the use of clarified butter instead of regular butter to reduce the fat content. Others may add herbs or spices to enhance the flavor.
Despite its variations, Hollandaise sauce remains a beloved classic in French cuisine and beyond. Its silky texture and rich buttery flavor make it a versatile addition to many dishes.
Hollandaise Sauce Becomes A Mother Sauce
Hollandaise sauce’s journey from a regional French sauce to a mother sauce of French cuisine was a gradual one. As mentioned earlier, it was first recorded in recipe books in the 19th century as Sauce Isigny. However, it wasn’t until the 20th century that it was officially recognized as a mother sauce.
The concept of mother sauces was first introduced by French chef Antonin Careme in the early 1800s. He identified five basic sauces that served as the foundation for hundreds of other sauces. These five sauces were béchamel, veloute, Espagnole, tomato, and hollandaise.
Hollandaise sauce’s inclusion as a mother sauce is credited to Georges Auguste Esoffier, a prominent French chef and culinary writer of the early 20th century. He recognized its importance and versatility in French cuisine and added it to the list of mother sauces.
As a mother sauce, hollandaise serves as the base for many other sauces. For example, adding tarragon and shallots to hollandaise creates béarnaise sauce, while adding tomato paste creates choron sauce. Its rich and buttery flavor makes it a popular choice for pairing with eggs, beef, poached fish, grilled seafood, and vegetables like asparagus and broccoli.
The Secret To Making Perfect Hollandaise Sauce
Making perfect Hollandaise sauce can be a daunting task, but with the right technique and ingredients, it can be achieved. The key to making silky smooth Hollandaise is to emulsify the butter and egg yolks together slowly.
To start, melt the butter in a microwave or on the stove until it is hot. In a high-powered blender, combine egg yolks, lemon juice, dijon mustard, salt, and cayenne pepper. Blend for about 5 seconds until the mixture is combined. While the blender is running on medium-high speed, slowly pour in the hot butter in a steady stream until it is fully emulsified.
It is important to note that the quality of ingredients used can greatly affect the taste of the sauce. Opt for high-quality eggs and butter, preferably grass-fed butter for its rich yellow color and organic eggs.
When serving, it is best to serve Hollandaise sauce warm. It pairs well with eggs Benedict, 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.
Modern Twists On Hollandaise Sauce Recipes
While Hollandaise sauce is a classic French recipe, modern twists on the sauce have become popular in recent years. One popular variation is adding different flavors to the sauce, such as herbs or spices. For example, adding tarragon or chives can give the sauce a fresh and unique taste.
Another modern twist is using different types of butter or oils. Some chefs have experimented with using clarified butter or olive oil instead of traditional butter to give the sauce a different texture and flavor.
For those who want a healthier version of Hollandaise sauce, there are recipes that use Greek yogurt or avocado instead of butter. These variations still provide a creamy texture but with fewer calories.
Finally, some chefs have taken the classic pairing of Hollandaise sauce with eggs Benedict and created new variations. For example, substituting smoked salmon or bacon for the ham in eggs Benedict can create a new flavor profile that pairs well with the tangy and creamy Hollandaise sauce.
