The sauce can be used on fish, vegetables, fried eggs, or meat.
Sauce hollandaise (French) turned up in English as "Dutch sauce" in a 1573 recipe and in Le Cuisine Françoise recipe from 1651. I might have came from the French Huguenots when they were exited from The Netherlands.
There are many derivations of this sauce. Try this Finnish recipe.
Finnish Hollandaise Sauce
Hollantilainen Kastike
Mades 2 cups (480 ml)
1/4 cup (60 g) soft (dairy-free) organic butter
2 Tbs. (30 g) (gluten-free) flour
3 organic egg yolks
1 1/2 cups (360 ml) vegetable or fish broth
dash of organic sugar and pepper
2 Tbs. (30 ml) organic lemon juice
yksi 1. In a double boiler, rub in the butter and flour.
kakis 2. Add the egg yolks, one at a time.
kolme 3. Place the pot over boiled water.
neljä 4. Slowly whip in the broth.
viisi 5. Cook until thickened.
kuusi 6. Beat in the sugar, pepper, and lemon juice.
seitsemän 7. Serve over the fish.
