Hollandaise Sauce History

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 it 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 made of warmed egg yolks flavored with lemon juice, into which butter is gradually incorporated to make a thick, yellow, creamy sauce. It is probably the most famous of all sauces and is often the most dreaded, as the egg yolks can curdle and the sauce can turn.