The most important thing about making hollandaise is correctly emulsifying the fat and water. When you’re making a traditional butter-based hollandaise sauce, too much heat or butter can easily mess everything up. When it’s olive oil-based, it’s pretty foolproof because curdling or breaking isn’t a [big] concern. As long as you measure the ingredients correctly, you can be a little more sloppy with the technique than normal. That’s right, sloppy.
Melt the margarine in a saucepan. In your food processor, place the egg yolks, salt, mustard, and lemon juice. Process for 3-4 seconds. Reheat the melted margarine until it starts to boil, then, with the food processor spinning, slowly pour in the hot margarine through your feed tube. The sauce will thicken before your eyes. This recipe makes enough sauce for 8 servings.
Any Benedict dish is known for the creamy and piquant Hollandaise sauce that is drizzled over a toasted muffin or roll with various enticing toppings. Traditional Hollandaise calls for butter, but using a margarine with no hydrogenated oils helps to make this sauce a healthier (though still rich) alternative. You can probably get as creative as you want with your toppings. I made two different Benedicts on top of whole grain muffins in this photo: one with a poached egg nestled on top of wilted spinach, and the other with roasted chicken slices roosting on top of spinach. Both topped with dreamy Hollandaise. But experiment and let your imagination rule. I’m thinking of toppings like crumbled bacon … artichoke hearts … roasted peppers … sauteed mushrooms … smoked salmon … Let the good times roll. Enjoy!
Making Hollandaise Without Any Fancy Tools
FAQ
Can you substitute butter in hollandaise?
What is the most common mistake in hollandaise sauce?
Why is it a must to use clarified butter when making a hollandaise sauce?
What can I substitute for Hollandaise sauce?
Just mixture avocado and lemon juice and you’ll get a great replacement for hollandaise sauce. This way you’ll get a nice creamy sauce which is good to substitute for the hollandaise in many recipes. Avocado has a green color, buttery consistency, and a nutty taste which makes it similar. This is a healthy variation and suitable for many recipes.
What are the best substitutes for butter?
The substitute that you might want to use depends on what you are using butter for. In baking you can use any fat such as olive oil, nut butters, or even avocados. In baking you can also substitute non-fats for butter such as Greek yogurt, mashed bananas, pumpkin puree, or even applesauce. For replacing butter as a spread, you can use any fat, hummus, avocado, nut butter, or cheese. For cooking, canola oil can be a great sub, or avocado oil is also good because it has a high smoke point.
Can you substitute hollandaise for avocado sauce?
Avocado sauce is a great substitute for hollandaise because it is rich and creamy without any dairy, making it a suitable option for those following vegan or dairy-free diets. To make avo sauce, simply mash a ripe avocado in a bowl until creamy.
Can you substitute hollandaise for yogurt cheese sauce?
To make yogurt cheese sauce, mix plain, full-fat yogurt with a few tablespoons of Greek-style yogurt and strain it in a sieve or cheesecloth to remove any excess liquid. What’s left is a thick, spreadable cheese that can be used as a substitute for hollandaise.