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That it mimics a Dutch sauce is one of the reasons given for the name 'hollandaise'. The French word means 'Dutch'. It's supposed to have been served in the course of a state visit by the King of Netherlands.

The word 'sauce' also is a French word. It comes from the Latin word 'salsus', for 'salted'. Salt indeed is one of the ingredients in hollandaise sauce. The recipe tends to call for butter, egg yolks, lemon juice or vinegar, salt, and white or cayenne pepper.

Additionally, it has the hallowed status within French cooking as being one of the mother sauces of the country's 'haute cuisine' ['fine food']. That means that it's the source for a number of what are called 'derivative' sauces. The derived sauces differ from the mother by including other ingredients or in making a change or changes to the standard ingredients. Two delicious, derived sauces are 'Sauce au vin blanc', which adds fish stock and white wine; and 'Sauce Noisette', which calls for browned butter.

One of the best known and most respected uses of hollandaise is as the sauce in Eggs Benedict.

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Q: Why is it called 'hollandaise'?
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