the.com/hollandaise
Egg yolks and butter convincing you that breakfast is a sauce delivery system.
means A warm, silky emulsified sauce of egg yolks, butter, and a little acid (lemon juice or vinegar), classically draped over eggs Benedict and asparagus.
from French for 'Dutch,' feminine form of hollandais — though the sauce itself isn't Dutch at all. The likely story: it resembled or was associated with rich Dutch butter sauces, or was revived in France after supplies disrupted by war led cooks to dub a butter-heavy sauce 'Dutch style,' Holland being synonymous with dairy abundance. The exact history is murky, but the name has stuck since at least the 1800s, outliving whatever true Dutch connection it once had.
- actual origin
- French, despite the Dutch-sounding name
- chemistry
- an emulsion that breaks if you look at it wrong
- mother sauce
- one of five French mother sauces, the diva one
- eggs benedict
- exists mainly to carry this sauce respectably