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.

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.

It's what happens next that sets them apart: Hollandaise gets its acidity from lemon juice (sometimes vinegar) and is usually seasoned with salt, white pepper, and cayenne pepper. Béarnaise, meanwhile, builds upon hollandaise with white wine vinegar, shallots, tarragon, and other fresh herbs.

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

Daughter Sauces from Hollandaise

Maltese sauce has orange zest and blood orange juice. Noisette sauce throws in browned butter to the hollandaise. Bearnaise sauce includes vinegar, shallots, tarragon and chervil. Choron sauce is Bearnaise minus tarragon and chervil, but with added pureed tomato.

"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 put too much lemon in 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.

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.

If hollandaise sauce has split (broken), don't worry! You can still save it and make a delicious hollandaise. Get it hot again on the stove (just like you did when you melted the butter). Take a large bowl and add a teaspoon of warm water.

A descendant of hollandaise, béarnaise is a traditional French sauce with a thick, creamy texture and rich flavor. Built on a basic emulsion of egg yolks, butter, and acid, béarnaise differs from its Mother Sauce in two major ways: first is the source of acid.