Hollandaise sauce is basically a mix of egg yolk and butter with lemon juice, cayenne pepper, white pepper seasoning, and salt. The sauce was originally invented and served by the French folks but it was so named as it imitated a Dutch sauce served to the king of Netherlands on his first visit to France.
Hollandaise sauce is usually yellow, soft and creamy with a rice butter taste and a touch of sour lemon flavor. It is one of the top five French haute cuisine mother sauces and the basic ingredient in egg benedict recipe.
The sauce if often served with steamed vegetables, egg benedicts, sandwiches, fried poultry, and many other dishes.
Hollandaise sauce is a mother sauce, which means it is used as foundation for other derivative sauces in the French cuisine. The first and most famous derivative is Sauce Béarnaise where other ingredients like vinegar, fresh tarragon, fresh chervil and shallots are used.
Other derivative sauces in which hollandaise sauce is used are listed bellow:
Sauce Foyot – or Sauce Valois
Sauce Café de Paris
Sauce au Vin Blanc
Sauce Crème Fleurette
Sauce Dijon – Moutarde or Girondine
Sauce Mousseline – or Chantilly