Not Hollandaise Sauce Sauce (2024)

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No, you didn’t misread that. This is “almost” hollandaise sauce. It looks like it. It tastes like it…so what’s the deal? Well, no butter! Yes! Now you’re asking, why, for the love of all that’s holy in the kitchen, wouldn’t you want butter in a hollandaise sauce? Let’s face it, hollandaise has to be made last minute…it really does. It doesn’t reheat well and it’s a bit on the rich side, right? This has all the really good properties of a real-deal hollandaise sauce, but without the drawbacks…and you can have more without feeling like over-stuffed!Don’t get me wrong, I adore, adore, adore hollandaise sauce. What’s not to love? Well, all that butter. It can be a bit of a finicky sauce to prepare without it curdling, or the eggs scrambling. And you have to make pretty much right before serving it and it really doesn’t reheat. This “version” uses eggs, but no butter. Not a pat! And frankly, I don’t think you’ll miss it. We didn’t. Really…we didn’t. It starts out like a hollandaise, lemon zest, a good amount of lemon juice and a whole egg in a heavy-bottomed saucepan.

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Combine your milk and cream(s) in a cup measure; add the cornstarch and stir until it’s combined. Set that aside for a couple of minutes.

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We’re just whisking the egg, lemon juice and zest together until it’s very light and changes color. That’s a bit of tarragon I added, as I like tarragon with eggs. But, that’s up to you.

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Now, heat the egg mixture over medium-low heat…a really heavy-bottomed pan is quite essential for this (or any sauce, really). The minute it begins to come together, remove the pan from the heat source and keep whisking. We’re not looking to scramble eggs here.

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At this point, give the milk mixture a good stir and add about 1/3 of it. Whisk it up well and then add the remainder in thirds, whisking well after each addition. Return to the heat and cook until the mixture coats the back of a spoon and when you draw a finger through it, it doesn’t run. Whisk in the Dijon, if using…and please do. I adds just a nice little tang. Ají amarillo paste (or powder), instead of cayenne is a more interesting “heat”.

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And that’s petty much it! It is now ready to use. It’s much easier, more stable, and it tastes great! By all means, make the real-deal hollandaise if you want, but this is a nice little option to have in your back pocket. Here is the end result…so delicious! Okay, so I like some heat and lots and lots of freshly ground black pepper on my eggs.

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Not Hollandaise Sauce Sauce

  • Servings: Makes about 1 cup
  • Difficulty: Moderately Easy
  • Print
  • 1/2 cup whole milk
  • 1/3 cup half-and-half
  • 3 tablespoons heavy cream
  • 1 teaspoon cornstarch (see NOTE)
  • 1 whole egg, well beaten
  • Zest of 1 large lemon
  • Juice of 1 large lemon (about 4-5 tablespoons)
  • 1 teaspoon dried tarragon (optional)
  • 1/2 teaspoon Dijon mustard (optional, but really delicious)
  • 1/4 teaspoon kosher or truffle salt
  • Large pinch of cayenne pepper, or to taste (see NOTE)

Combine your milk and cream(s) in a cup measure; add the cornstarch and stir until it’s combined. Set aside. Whisk the egg, lemon juice and zest together until it’s very light and changes color. Add the tarragon, if using. Heat the egg mixture over medium-low heat, whisking constantly, until it just begins to thicken. Immediately, remove the pan from the heat source, but keep whisking to prevent the egg from scrambling. At this point, give the milk mixture a good stir and whisk about 1/3 into the egg mixture. Return to the heat and continue to whisk in the milk mixture by thirds. Cook until the mixture coats the back of a spoon, about 2 minutes. When you draw a finger through it, it should leave a clear path and not be watery thin. Remove from the heat; taste and correct the seasoning. You may need to add additional lemon juice. Serve immediately over poached eggs, steamed asparagus, green beans or broccoli or use as a dipping sauce for grilled steak. Can be made ahead and reheated. Leftovers can be reheated in the microwave on MEDIUM heat.

NOTE: Just a reminder not to use arrowroot, as it can have an unpleasant, rather slimy, mouth feel. I usually place the milk and half-and-half in a cup measure and just fill to the one cup level with heavy cream. But, you may use half milk and half, half-and-half very successfully. We like hollandaise to be quite sharp, so you may need to add additional lemon juice. I use ají amarillo paste instead of the cayenne, as I like the flavor profile. You may add truffle salt, instead of the kosher salt, and a few drops of great quality truffle oil, particularly when using this as a sauce for vegetables.

Not Hollandaise Sauce Sauce©Marcia Lahens 2021. All rights reserved.

Not Hollandaise Sauce Sauce (2024)

FAQs

What is a common mistake with hollandaise sauce? ›

Hollandaise Sauce

One common hollandaise mistake is overcooking the egg yolks, and there's no coming back from that. But the most common problem is that the emulsion breaks, and you see streaks of liquid butter instead of a uniformly creamy sauce.

Why is my hollandaise sauce not thick enough? ›

How do you fix a runny hollandaise? Blenders tend to make runny hollandaise - it's usually because the butter was too cold and hasn't cooked the eggs enough to thicken them. To thicken a runny hollandaise, tip the mixture into a heatproof bowl set over simmering water and whisk over the heat until thickened.

How to tell if hollandaise sauce is done? ›

Cook the Hollandaise – Place saucepan over medium-low heat, whisking the sauce constantly and vigorously until the melted butter turns the mixture frothy. Continue whisking until the sauce just starts to thicken and coats the back of a spoon.

What does bad hollandaise sauce look like? ›

Tips & Techniques > Troubleshooting Hollandaise

When a sauce splits, this means that the fat has separated from the egg foam (the sauce has lost its emulsion). The result will look thin, greasy, and lumpy.

What breaks a hollandaise sauce? ›

Why Does Hollandaise Sauce Break? Over-heating or overcooking the egg yolks is one culprit. Next time, be sure to use a double boiler and heat the yolks gently to avoid overcooking them. The second cause is either adding too much butter or adding it too quickly.

What is the most likely cause that would result in a broken hollandaise sauce? ›

A broken hollandaise sauce is thin with a grainy appearance. The likely causes are overheating, adding the butter too quickly, or adding too much butter. If a sauce seems on the verge of breaking, you'll see oily butter begin to accumulate on the edge of the sauce.

Can I save hollandaise sauce? ›

Hollandaise sauce can be stored in the refrigerator for up to two days. To store hollandaise, place it in an airtight container and make sure that the hollandaise is cooled down before you put it away.

What to avoid in cooking hollandaise sauce? ›

"But there are a lot of ways things can go wrong. If you don't whisk fast enough or pour in your butter too fast it'll turn greasy and broken. Don't cook the eggs enough and it won't thicken properly. If you cook the eggs too much and you'll end up with clumpy, greasy, scrambled eggs.

Why does my hollandaise just taste like butter? ›

If your hollandaise sauce tastes mostly like butter, you may have added too much butter to the recipe. Try adding a little more Dijon mustard and lemon juice to balance out the flavors. Is the Hollandaise sauce like mayo? No, hollandaise sauce is not like mayonnaise.

Why do you clarify butter for hollandaise sauce? ›

Clarified butter is most often used because it's all fat and makes a more stable emulsion. Whole butter contains water, which the emulsion doesn't want, so it breaks more easily. As Tilman mentioned, a whole butter hollandaise has more flavor, but that's the only advantage.

How to rescue hollandaise sauce? ›

Gradually whisk in 1/4 part hot water to your broken hollandaise. Add 1 tbsp hot water at a time until your hollandaise begins to come together. Continue to add the water gradually until your sauce is the right consistency. Note: You can use scalded cream instead of hot water.

How thick should hollandaise be? ›

Hollandaise Sauce that cools from warm to room temperature will thicken slightly but still be pourable and can be used. Once the sauce hits a hot poached egg say, it warms it up. Fridge cold Hollandaise Sauce is very thick – it has a peanut butter consistency.

Is hollandaise sauce meant to be hot or cold? ›

Hot if you're making it properly and there is a lot. Cold if it is just a spoonful out of a jar and the heat from the egg will be enough to take the chill off. Hot, i don't like it cold with poached eggs. Hollandaise is fine cold for poached salmon.

What happens if hollandaise splits? ›

Gradually whisk in 1/4 part hot water to your broken hollandaise. Add 1 tbsp hot water at a time until your hollandaise begins to come together. Continue to add the water gradually until your sauce is the right consistency. Note: You can use scalded cream instead of hot water.

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