On Easter Sunday, Hubby made a request. He doesn’t ask much of me in the kitchen, let’s me be the one to plan the meals and eats what’s placed before him. However; that morning he did make a request. He wanted steamed rather than roasted asparagus, and he wanted me to make a silky Hollandaise Sauce.
Hollandaise Sauce is the youngest of the Mother Sauces, the last to be born. Its name means Dutch Sauce, although the origins are strictly French. The earliest documented mention of a Dutch Sauce can be found in early 1573, although the reference was more a remark in passing and lacked any recipe.