Browse by Cuisine
- Cajun Creole
- Southern US
Hollandaise sauce is a sauce made from clarified butter and egg yolks, usually seasoned with lemon juice, vinegar, and salt. It is one of the five mother sauces of classical French cuisine.
The sauce is thought to have originated in the Netherlands in the 17th century. It was then introduced to France by the chef of the Dutch ambassador to the court of Louis XIV. The sauce became popular in France and was soon adopted by French chefs.
Hollandaise sauce was originally made by whisking egg yolks and clarified butter together over a double boiler. The sauce would then be seasoned with salt, pepper, and vinegar or lemon juice to taste.
Jump to: Ingredient Breakdown Insights
|white wine vinegar|