Eggs Benedict & Hollendaise Sauce! Read video description for history of the Hollandaise Sauce!

according to whayscookingamerica.com, the word sauce is a French word that means, a relish to make our food more appetizing! Since refrigeration wasn't around in the early days of cooking, sauces would help cover up the smell and taste of tainted meat... Today, sauces are a great way to bring out the flavor of food and a good sauce can go a long way to making a dish complete! the hollandaise sauce means "Holland style" or from Holland. Most culinary experts agree that Hollandaise sauce was once called Sauce Isigny, named after a town in Normandy. The Hollandaise sauce we know today is a variation of earlier egg yolk sauces that were probably brought to France by the Huguenot people. this early form of Hollandaise appeared to be more of a Fleming or Dutch sauce thickened with egg yolks. Francois Pierre de La Varenne wrote a similar Hollandaise sauce recipe that we use today in his cookbook Le Cuisine Fanis ( The True French Cookbook). This sauce recipe written by Francois in 1651 is the one of the earliest written Hollandaise sauce recipes that is almost identical to the recipe Chefs use today! hope you enjoyed the presentation and enjoy the video! reference: whatscookingamerica.net/history/saucehistory.htm