Don’t you just love that creamy, tangy thick sauce with eggs Benedict? Hollandaise sauce is a lovely condiment, but it is not your only option for an appetizing sauce.
Last year, I did some experiments and came up with a few mouthwatering Hollandaise sauce substitutes. [i]
What Is Hollandaise Sauce?
Hollandaise is a rich sauce that includes lemon juice, butter and eggs. It is commonly used with beef, grilled seafood, eggs, and vegetables such as artichokes, broccoli, and asparagus.
A buttery scent and silky texture make this sauce stand out from the rest.
What Is Hollandaise Sauce Made Of?
Typically, you can make two cups of hollandaise sauce with the following ingredients. [ii]
- 3 egg yolks
- 1 T white wine vinegar or lemon juice
- ½ t. salt
- 1 c. melted butter
- Dash of cayenne pepper
How To Use Hollandaise Sauce
Hollandaise tastes delicious on eggs Benedict, but it can be used on other dishes as well. During your breakfast, you can pour it over an omelet or eat it with fresh avocado slices.
For lunch, you can serve turkey burgers with lots of hollandaise sauce. Similarly, you can use the sauce as a topping for crab cakes or add it to pan-fried polenta cakes.
When it comes to dinner, you can use the sauce with chicken Florentine, steak, and seafood such as seared scallops.
What Are The Substitutes For Hollandaise Sauce?
The following are some alternatives for hollandaise sauce. These folks have a wonderful sauce recipe, (check out their full recipe).
1. Béarnaise Sauce
Béarnaise is pale yellow with a creamy and smooth texture and contains flecks of green herbs.
Ingredients for béarnaise reduction
- White vine
- Peeled and sliced thin shallots
- Hollandaise
- Wine
- Minced tarragon leaves
- Coarsely ground black pepper
- 1 bay leaf
Ingredients for béarnaise
- Béarnaise reduction
- Egg yolks
- Clarified butter
- Heavy cream
- Minced and peeled shallots
- Kosher salt
- Lemon juice
- Minced tarragon
As for equipment, you are going to need a mixing bowl and a 2-qt. sauce pan.
Procedure
It takes a bit of patience to create béarnaise reduction, but it’s worth the time.
- Add all ingredients in a saucepan and pour out the liquids by one-third. Take out the bay leaf. Set aside to cool.
To make béarnaise, follow these steps.
- Put the béarnaise reduction, cream, and egg yolks in a chef pan. Maintain low heat and whisk until the egg yolks expand and reach a ribbon consistency. Keep adjusting the heat as required to prevent the eggs from scrambling.
- Slowly dribble the clarified butter and continue to whisk, to form an emulsion.
- After the butter is emulsified, whisk in the kosher salt, shallots, tarragon, and lemon juice.
- Serve warm.
2. Mock Hollandaise Sauce
If you follow a gluten-free diet, then you can make a velvety mock hollandaise sauce. [iv] Use soy milk or another dairy substitute instead of fat-free milk if you have trouble digesting dairy.
Ingredients
- 3 tablespoons rice flour
- 2 tablespoons olive oil
- 1½ teaspoons white wine vinegar
- 1 ¼ cup fat-free milk
- 1 pinch paprika powder or chili powder
- 1 teaspoon grated lemon zest
As for equipment, you are going to need a mixing bowl and a 2-qt. sauce pan.
Procedure
- Use a medium saucepan and add flour, olive oil, lemon zest, white wine vinegar, and paprika powder. Stir it until a paste-like consistency is formed.
- Whisk in ¾ cup of the milk and add it gradually to maintain the smooth texture.
- Set up the saucepan on the heat and maintain a low simmer.
- Keep whisking during heating until the sauce thickens. Whisk in the remaining milk.
- Maintain low heat and whisk for around 6-10 minutes.
- Serve warm.
3. Yogurt Hollandaise Sauce
If you want a butter-free sauce, then you can make yogurt hollandaise sauce in only 25 minutes. [v]
Ingredients
- 3 egg yolks
- 2 teaspoons lemon juice
- 1 pinch fresh ground pepper
- 1 cup plain yogurt (low fat)
- ½ teaspoon Dijon mustard
- ½ teaspoon salt
As for equipment, you are going to need a mixing bowl and a 2-qt. sauce pan.
Procedure
- Use a double boiler and place a bowl in the sieve.
- Beat egg yolks, lemon juice, and yogurt.
- Heat with simmering water, stir continuously for 15 minutes until the sauce thickens.
- Turn off the heat and stir in mustard, salt, and pepper.
Can I Use Other Acids in Hollandaise Sauce?
Yes, you can use white wine vinegar, lemon juice, or lime juice in the hollandaise sauce. Or citric acid can be used in home cooking.
Hollandaise Sauce Substitute
Ingredients
- 3 T rice flour
- 2 T olive oil
- 1½ t white wine vinegar
- 1 ¼ c fat-free milk
- 1 pinch paprika powder or chili powder
- 1 t grated lemon zest
Instructions
- Use a medium saucepan and add flour, olive oil, lemon zest, white wine vinegar, and paprika powder. Stir it until a paste-like consistency is formed.
- Whisk in ¾ cup of the milk and add it gradually to maintain the smooth texture.
- Set up the saucepan on the heat and maintain a low simmer.
- Keep whisking during heating until the sauce thickens. Whisk in the remaining milk.
- Maintain low heat and whisk for around 6-10 minutes.
- Serve warm.
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Nutrition
Final Thoughts
It is fairly easy to make hollandaise sauce substitutes as all the ingredients are easily available. Based on your preferences, you can create a sauce from any of the alternatives and enjoy a delicious dip or topping.
