The Mother Sauce Series: Hollandaise

Hollandaise is one of the most well-known of the 5 mother sauces of classical French cuisine. Most will recognize it as the lustrous, lemon-colored sauce that makes Eggs Benedict so delicious. Hollandaise was originally called Sauce Isigny, named after a village in Normandy. The name was changed to hollandaise during WWI when butter production ceased in France and it had to be imported from Holland.

Base: egg yolk and lemon juice
Thickening agent: butter
Common seasonings: salt, white pepper, or cayenne
Typically paired with: asparagus, artichokes, potatoes, eggs benedict, crab cakes, salmon

As a mother sauce, Hollandaise is the starting point for countless other sauces, such as béarnaise and mousseline. Keep an eye out in the future for more delicious sauce recipes from Kitchen Stories!