"Just as it takes creativity to invent a new dish, some chefs employ the same creative liberty when naming their dishes. A surprising number of foods are named after places other than where they originated - like French fries, which were conceptualized in Belgium. Today, we're taking a closer look at another geographically-titled food, and unlike fries, it's actually French. Despite its Dutch-sounding name, hollandaise sauce was created in France, a hairpin balance of room-temperature egg yolks, warm butter, lemon juice, and pepper."
"Hollandaise is so French, in fact, that it holds a position of esteem as one of French cuisine's five fundamental "mother" sauces, alongside béchamel, espagnole, velouté, and sauce tomate. Perhaps perplexingly, the word "hollandaise" is French for "from Holland," yet the condiment originated in northern France's Normandy. Initially, it was known as "sauce Isigny," a nod to the Normandy town of Isigny-sur-Mer and the Calvados region's dairy farming tradition, known especially for its butter (Normandy remains the cream capital of the country today)."
Hollandaise sauce is a French emulsion of room-temperature egg yolks, warm butter, lemon juice, and pepper, counted among French cuisine's five mother sauces. The sauce originated in Normandy and was originally called sauce Isigny, referencing Isigny-sur-Mer and the region's butter-producing dairy tradition. The French name hollandaise literally means "from Holland," despite the sauce's Norman origins. Two leading explanations for the name exist: wartime butter imports from Holland during World War I, and an earlier transfer tied to Huguenot migration to Holland during the 1500s–1600s after religious persecution culminating in the 1572 St. Bartholomew's Day Massacre.
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