Hollandaise Sauce Descriptive Essay by cee-cee

Hollandaise Sauce
A history of the classic French sauce known as Hollandaise, as well as a description of how it is made and when it is used.
# 110421 | 1,702 words | 4 sources | MLA | 2008 | US
Published on Dec 23, 2008 in Nutrition (Food) , Nutrition (General)

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This paper discusses Hollandaise sauce, the origin of its name, its culinary history and how it is prepared. The writer provides the recipe of the first recorded use of a Hollandaise-like sauce in a cookbook from 1651, and explains how it is made traditionally and in its more modern variations. The writer notes that it is also the basis for other well-known sauces such as Bearnaise sauce and mayonnaise. The writer discusses several of the dishes which are paired with Hollandaise sauce, such as Eggs Benedict, and explains why Hollandaise is currently not as popular as it used to be.

Sample of Sources Used:

  • "Hollandaise Sauce." Gourmet Sleuth. 2007. 18 Dec 2007. http://www.gourmetsleuth.com/recipe_hollandaise.htm
  • "Hollandaise Sauce." Hollandaise Sauce United Kingdom. 2007. 18 Dec 2007. http://www.hollandaisesauce.co.uk/
  • Karpf, Josh. "Recipes." Eggs Benedict New York. 2007. 18 Dec 2007. http://www.echonyc.com/~jkarpf/eggs/what.html
  • Stradley, Linda. "History of Sauces." What's Cooking America? 18 Dec 2007. http://whatscookingamerica.net/History/SauceHistory.htm

Cite this Descriptive Essay:

APA Format

Hollandaise Sauce (2008, December 23) Retrieved March 06, 2021, from https://www.academon.com/descriptive-essay/hollandaise-sauce-110421/

MLA Format

"Hollandaise Sauce" 23 December 2008. Web. 06 March. 2021. <https://www.academon.com/descriptive-essay/hollandaise-sauce-110421/>