Hollandaise sauce

Do you know Hollandaise sauce? This sauce has a unique history, from which it comes? Hollandaise means Holland-style or from Holland. This is a French sauce that originated in 19th century French cuisine. Most historians agree that it was originally called Sauce Isigny after a town in Normandy known for its butter. During World War I, butter production came to a halt in France and had to be imported from Holland.

The name was changed to Hollandaise to indicate the source of the butter and was never changed back. Hollandaise Sauce is one of the mother sauces with egg as its main ingredient. The sauce is rarely prepared and has a very unique taste. Originally, the recipe of the Hollandaise sauce was coined by a famous chef named François Pierre La Varenne in the year of 1695. The recipe went through a number of modifications in the next three centuries. The credit of the current recipe of the sauce goes to Mrs. Isabella Beeton who called it the fish sauce and has mentioned the various uses and benefits of the sauce in her cookbook.

The Hollandaise sauce is yellow in color and usually has a thick, fluffy and creamy kind of a texture. What ingredients is needed to make hollandaise sauce? The ingredients required in the preparation of the recipe includes three egg yolks, two table spoons of cold butter, a cup of clarified butter or ghee which can be made at home by melting the butter in a pan till it releases all the juices out or it can also be purchased from the supermarket, one large size lemon and a pinch of table salt.