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Hollandaise sauce – the international sauce with a decidedly Dutch twist!

Hollandaise sauce might sound like a typical Dutch delicacy, however, it isn’t from the Netherlands at all. In fact the warm, creamy white sauce actually originated in France and is, strangely enough, most popular in Germany!

hollandaise sauceHollandaise sauce, which is often known as butter sauce, is one of five basic sauces in French haute cuisine. It is not entirely clear how this sauce got its Dutch sounding name, although it is thought by some to have been introduced to France by the Huguenots who came from the Netherlands during the 17th century. However, other historians believe that the sauce was originally called Sauce Isigny and was predominantly popular in Normandy. Due to butter shortages caused by the First World War, the French had were forced to import butter from the Netherlands and thus the name ‘Hollandaise sauce’ was born.

Regardless of the origins of Hollandaise sauce, the Netherlands can still be proud of the fact that this versatile sauce, which is used to season steamed vegetables such as Dutch asparagus, fish and of course, Eggs Benedict, bears its name.

Recipe for homemade Hollandaise Sauce


100 grams of butter
1 tbsp. of vinegar
2 eggs
1 tbsp. of lemon juice
A pinch of salt and white pepper
Cayenne pepper


Gently melt the butter in a saucepan. Heat the vinegar and lemon juice in a separate pan. Crack open the eggs and separate the yolks from the whites. Place the egg yolks in a large bowl, add a little salt and pepper and whisk thoroughly. Next, drop by drop, slowly add the vinegar, whilst still continuing to whisk. Repeat this same process with the melted butter and whisk until it forms a smooth, creamy white sauce. Finally season to taste with lemon juice, cayenne pepper and salt and serve warm.

Note: this recipe contains raw eggs and is therefore not suitable for pregnant women. In addition, it is recommended that homemade Hollandaise sauce is eaten immediately, rather than kept for later. If you prefer to avoid raw eggs, then you can make a ‘safer’ version of Hollandaise sauce using Knorr asparagus sauce.

Prefer to read this article in Dutch? Then why not visit our sister blog, Heimwee.info, specifically intended for Dutch emigrants abroad?

2 comments on “Hollandaise sauce – the international sauce with a decidedly Dutch twist!

  1. Daniel McGrath

    I have found a recipe for hollandaise sauce in The Whitehouse Cookbook, published in 1887. There must therefore be more to the name than the butter imports into France after world war I.

  2. Pingback: Forel met Hollandaise saus (trout with Hollandaise sauce) | Dutch Community

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