Vegan Hollandaise Sauce ~ Easy Recipe - This Wife Cooks (2024)

FAQs

What can I put on my eggs Benedict instead of hollandaise? ›

Continue whisking until the mixture thickens and reaches a luxurious consistency akin to that of traditional hollandaise. White wine vinegar provides an excellent alternative to lemon juice, but it's worth noting that other citrus options like orange, blood orange, or lime juice can also be used as substitutes.

The classic hollandaise sauce recipe, originating in France, called for raw eggs, straight from the farm. To prevent the risk of foodborne illness, many chefs and cooks nowadays use pasteurized eggs to make hollandaise. The pasteurization process uses very high heat, so any bacteria present will be killed off.

Hollandaise sauces are best cooked at temperatures around 120-140 degrees Fahrenheit. Anything over this maximum puts this condiment at risk of splitting, which occurs when the creamy, smooth emulsion of the egg yolks, lemon juice, and melted butter breaks. The sauce will separate into pools of fat floating in liquid.

The best part, though, is the “mock hollandaise.” Using light mayonnaise, Dijon, lemon juice, and just a pat of butter, I managed to recreate the flavors of my homemade Hollandaise pretty darn close. The results were so delicious, I may never go back to the old way again!

The five French mother sauces are: Béchamel, Velouté, Espagnole, Hollandaise, and Tomato.

Daughter Sauces from Hollandaise

Bavaroise sauce adds horseradish, thyme and cream. Crème Fleurette sauce jazzes things up with crème fraiche. Maltese sauce has orange zest and blood orange juice.

"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.

What if I add too much lemon juice to my hollandaise sauce? ›

What do I do if my hollandaise sauce is too lemony? You can either start again, or try adding another egg yolk and a bit more melted butter.

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.

Consider using pasteurized^*eggs and egg products. Use pasteurized eggs to make foods that contain raw or lightly cooked eggs, such as hollandaise sauce, Caesar salad dressing, and tiramisu. Eat or refrigerate eggs and foods containing eggs promptly after cooking.

Why does my hollandaise taste eggy? The sabayon (egg yolks and water) were not cooked enough or not enough butter was added.

Hollandaise sauce yields 33 servings of sauce per container

Knorr® Hollandaise gives you one less thing to think about. Ready to go — straight from the pack.

From there, the variations are endless and other recipes such as eggs Florentine or Royale have also become very popular. In this case, Florentine eggs Benedict substitute bacon for spinach, while Royale eggs Benedict add smoked salmon instead of bacon.