hollandaise etymology

Etymology:

• French: hollandaise
• Old French: holandesse
• Dutch: hollandse saus

Meaning:

• A creamy, buttery sauce typically served with asparagus, fish, or eggs Benedict

Origin:

The exact origins of hollandaise sauce are uncertain, but there are two main theories:

French Theory:

• In the 17th century, King Louis XIV's chef, François Pierre La Varenne, is credited with creating a sauce called "Sauce hollandaise."
• The name may have derived from the idea that the sauce resembled the butter used in Dutch cooking.

Dutch Theory:

• The sauce may have originated in the Netherlands, where it was known as "hollandse saus."
• It was then brought to France by French chefs who were influenced by Dutch cuisine.

Historical Development:

• The earliest known recipe for hollandaise sauce appeared in La Varenne's cookbook "Le cuisinier françois" in 1651.
• Over time, the recipe evolved and included additional ingredients such as lemon juice and egg yolks.
• By the 18th century, hollandaise sauce had become a popular staple in French cuisine and spread to other parts of Europe.

Variations:

• Béarnaise sauce: A variation that includes tarragon and shallots.
• Maltèse sauce: A variation that includes orange zest and juice.
• Choron sauce: A variation that combines hollandaise and béarnaise sauces.
• Mimosa sauce: A variation that includes chopped hard-boiled eggs.

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