The name Hollandaise sounds about as Dutch as you can get for food provenance, but the sexiest of egg sauces isn’t from the Netherlands, it's actually French. 🥐
Named Sauce Isigny originally, after a town in Normandy, Isigny-sur-Mer, well known for its butter and dairy industry related produce. It was re-named sauce Hollandaise in WW1 when hard to source dairy from Normandy was replaced by butter from Holland…..
(OR so google docs and WIKI says….) there is another supposed theory that when the once exiled Huguenots returned from northern Europe back to France, they may have brought back a creamy, lemony sauce known as Sauce à la Hollandaise, as listed there in François Marin's 1758 cookbook Les Dons de Comus, and similarly in The Book of Household Management by Mrs. Isabella Beeton as "Dutch Sauce for Fish," and "Green sauce, or Hollandaise verte".
Which ever way you crack it, the French have truly claimed it by Escoffier naming it one of the 5 mother sauces of French gastronomy.
Making the sauce can be tricky and takes some practice with the traditional method, but I do have a secret to making perfect hollandaise sauce in the blender. Before starting the recipe, I fill the blender up with about 4 cups of boiling water and just let it sit for 1-2 minutes while the butter melts in a saucepan on the stove. Nothing special, just water that I heated up in my water kettle. This allows the blender to stay warm while you’re adding in the ingredients. Then it’s just as simple as adding in the yolks, lemon juice and cayenne. Give it a whiz and then stream in the slightly cooled melted butter while the blender runs. Perfectly smooth hollandaise sauce every. single. time.
If you’re wondering about the ingredients there are just a few;
Melted butter, egg yolks, a tablespoon of lemon juice, and a teeny tiny pinch of cayenne is all you need to make my hollandaise. I like and usually have salted butter on hand so I didn’t need to season my sauce much, you can use unsalted butter and just add in a ½ teaspoon of salt and it will work out just the same.
Feeling lazy or just plain busy !? Grab this creamy zesty sauce from our Dips and Sauces Range at any of market stalls this weekend !
A fabulous substitute for mayonnaise, a truly classic accompaniment to eggs, seafood, asparagus, and a perfect substitute for mayonnaise! It pairs perfectly with any of our capers, we love it with the Caperberries, simply delicious. Have a look at some of the fabulous recipes you can find online and Hollandaise your day away 💃
Comments