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The Very Un-Dutch History of Hollandaise Sauce Despite its name, there is general agreement that Hollandaise was born in France and was originally known as Sauce Isigny, after a town in Normandy famous for its butter and cream. What provoked the name change is uncertain, and the alternate name of Sauce Isigny is still listed in French reference books.
For example, a spirited discussion revolves around the origin of conch saladâs cousin ceviche (also spelled cebiche). This seafood salad, made of raw fish or shellfish marinated in sour fruit juices and laced with raw onion rings and hot peppers, is one of the many gifts ancient Peru bestowed on New World cuisine.he Moor-influenced cooks introduced a dish called Sei-vech, made of fish or meat marinated in the juice of Ceuta lemons, which they brought with them from North Africa and planted in the New World.