One of the five mother sauces in French cuisine is considered to be the Hollandaise sauce. The light-yellow sauce is one of the key ingredients of eggs benedict and is also often served to vegetables as asparagus.
Sauce Hollandaise is French for “Dutch sauce”. The name “Dutch sauce” was found in English history as early as 1753. The first documented recipe is from 1651 in La Varennes’s Le Cuisine Francaise for the composition of dish: Asparagus with fragrant sauce. However, not long after, in 1667 to be exact, a similar Dutch recipe was published. A theory that has become quite popular over the years, is that the name Dutch or Hollandaise sauce comes from a recipe that the French Huguenots brought back from their exile in Holland.
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