Free Delivery and our latest deep dive

Happy Hollandaise [The PostUp]( Here at The Post Up, we like to think that we can make your life a little easier. Not just with discounts (there’s one for Free Delivery at the bottom), but also with stories you can take to your next Zoom happy hour. Today, you’re in for a treat because we’re dropping a whole lotta egg knowledge in your general direction. Happy Hollandaise, friends. Quick Bites Before we dish about our favorite breakfast dish, let’s see what’s happening on the interwebs. - Guess Who’s Back: [Eminem and Kid Cudi]( just dropped their first collaboration. It’s a song for the times, including a reminder to wear a mask. - Egg-cellent: Check out [6 ways to make your eggs last longer]( even up to a year! Damn. - Bill Murray as Bill Murray: [This thread]( of the top performances by actors playing themselves will give you some streaming inspiration. - Spotted in Denver: It looks like Popeyes is getting close to debuting [The Sandwich 2.0]( time with BBQ sauce, bacon, and cheddar cheese. - Far Out: Gary Larson, creator of [The Far Side]( has published his first cartoons in 25 years. - Not on Their Watch: [These cats]( take protecting eggs very seriously. Why is Hollandaise Sauce on Eggs Benedict? The silky sauce has been coating our poached eggs for centuries. But why? [Sushi]( Sauce. You’re familiar, yes? To be clear, we aren’t talking about that thing that comes vacuum-sealed in a plastic cup with your chicken nuggets. We’re talking about SAUCE. Mother sauces. Hand-whisked sauces. Sauces made by professional sauciers (aka chefs that just make sauce. Cool, right?). Mother sauces are pretty important—they're the foundation on which other sauces and meals are built. [The five mother sauces]( can be credited back to 1903 and French chef Marie-Antoine Carême (technically Auguste Escoffier added the fifth one but gotta give credit where credit’s due). They are bechamel, velouté, espagnole, tomato, and hollandaise. Okay, now stop right there. That’s the sauce that we’ve got a few questions about. The only thing you know about hollandaise might be that it’s got a permanent spot on your usual brunch order. But why is hollandaise sauce always on top of Eggs Benedict? Is it because the richness always goes well with a big gulp of champagne? Can’t be. And Google didn’t have the answers, so we decided to find out. Back in the 1800s, sauce wasn’t for your pizza crusts—it was a treat for the wealthy. Mere peasants were sentenced to dry meats and bland vegetables. Years before the mother sauces were identified, Carême was a [master chef for royals in 1816](. And it’s widely assumed that if you were worthy, he’d class up your dish with a bit of hollandaise. [Distractions]( What’s in a sauce? Hollandaise is an emulsion of egg yolk, vinegar (these days, we use lemon juice), and plenty of butter. It was known as the perfect topper for meat, veggies and...well, not Eggs Benedict. That dish wasn’t invented until 1894. But then we run into a little bit of a problem. See, the story of who invented Eggs Benedict and how is kind of a mystery. Apparently there were lots of people in the 1890s that had both the last name Benedict and very specific egg orders. [Distractions]( [No matter what story]( you believe, we know that someone named Lemuel Benedict entered the Waldorf Hotel in New York City one morning in 1894. As legend has it, Lemuel had a hangover and asked for “some buttered toast, crisp bacon, two poached eggs, and a hooker of hollandaise sauce.” But why hollandaise? Why not ketchup (yes, it was [already invented](. Was butter just not going to cut it? A perfectly poached egg is already pretty saucy, so why, oh why, Mr. Benedict did you add that layer of hollandaise? Well after some poking around, we noticed that hollandaise was on tons of restaurant menus back in the day, but paired with non-egg dishes like veggies and fish. We even dug up [this Waldorf menu]( from 1897 that features something called ‘Sauman, Sauce Hollandaise’ (Is that how they used to spell ‘salmon’? No clue.). [Distractions]( So that’s it. The sauce was already on the menu. That’s the reason your boozy Sunday afternoons taste a little richer. That’s the reason it’s so hard to make true eggs benny at home (too much whisking). That’s the reason Eggs Benedict comes with hollandaise. Don’t overthink it—people in the 19th century needed hangover cures, too. Why yes, it is a little relatable. [Distractions]( Next time you’re deciding between that smoked salmon scramble or a classic eggs benny, think about your new friend Lemuel. He was kind of on to something. Free Delivery Use Code: DELIVER2ME [Order Now →]( Keeping Deliveries and Pickup Safe Our [non-contact feature]( ensures safe and convenient delivery to the door. Stay up to date with the [latest advice]( from the CDC. The [Postmates Fleet Relief Fund]( helps cover the cost of co-pays, medical expenses, and sick leave. While Postmates aims to provide helpful third-party information via The Post Up such as links to third-party content, Postmates does not endorse, approve, or guarantee information, products, services, or recommendations provided by third parties or on their websites. Postmates shall not be responsible for any loss or damage of any sort resulting from the use of such third-party information, nor will it be liable for any products or services advertised or provided by such third parties. Fees may vary and apply. Store and offer availability based on user location. Offer only valid for {EMAIL} through Tuesday, 7/14/2020 at 11:59 pm PT. Limit 2 uses per customer. 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