Hollandaise got us scratching our heads? We’ve all been there when classic eggs benedict calls, but Hollandaise sauce plays hard-to-get. No reason to stop brunching like pros!
We’re here to spill the beans on the five best substitutes. Some might already chill in your fridge. Our taste test journey led us to sauces that parallel all too well. A pinch of lemon here, a snap of yogurt there – boom, instant goodness.
We’ve swapped, mixed, tasted, and settled on a lineup that doesn’t require a chef’s degree. These options save us at the stovetop whenever Hollandaise takes the day off.
Simplicity’s key, and we’ve got the scoops you need to amaze without fancy. Let’s get sauce savvy!
5 Easy Substitutes for Hollandaise Sauce in Recipes
Here are our favorite go-to ingredients for the ultimate Hollandaise sauce substitutes:
1 – Greek Yogurt with Lemon
We hit up our fridge and Greek yogurt with lemon came out a winner. It’s creamy and tangy enough to shake things up. We use a 1:1 substitute ratio. Stir that yogurt and squeeze some lemon.
Want a smoother sauce? Whisk a bit more. This hits the spot in a homemade brunch. Make your eggs benny with ease. Add lemon to brighten the yogurt flavor. It’s all about that zing.
If interest sparks, check out more Greek yogurt substitutes. You might find extra gems there. We’ve been improvising in the kitchen, and it’s a breeze.
2 – Béarnaise Sauce
We adore Béarnaise sauce as Hollandaise’s cool cousin. It’s rich and pairs well with many dishes. This sauce brings a delightful twist to our meals. Swap at a 1:1 ratio. Tarragon and shallots spice things up. Add vinegar for a nice kick. Some say it’s bold; we say it’s tasty.
Consistency is slightly thicker, but it works. We find flavors more complex. It’s not fussy or pretentious. Preparing is straightforward. Whip it up like a breeze. Ideal for asparagus or steak. Watch us get fancy without breaking a sweat. Every spoonful is a flavorful dance. A simple swap that surprises.
3 – Avocado Sauce
Avocado sauce might just break up your Hollandaise routine. It’s creamy and packed with health points. We swap this at a 1:1 ratio. Smooth avocado blends easily.
It adds a fresh, green vibe to dishes. Make this sauce with lime for zing. Use salt and pepper to taste. Avocado brings natural richness. It suits eggs, sandwiches, more. Whisk it until smooth, no lumps allowed.
The taste is mild, no overpowering notes. Easy to whip up fast. Store-bought or homemade, both work. Ideal for those lazy roll-out-of-bed mornings. Add this twist to brunch, no fuss.
4 – Butter and Egg Yolk Sauce
Butter and egg yolk sauce wows us with simplicity. We mix and whip, making it creamy. This substitute uses a 1:1 ratio. Butter adds a rich touch. Egg yolks thicken beautifully. We enjoy the easy prep.
We chat while it melts on low heat. We stir gently, keeping it smooth. Egg yolks set the flavor tone. We pour it over veggies or eggs. Our go-to choice for a quick fix.
Hands-down, it just works. We keep leftovers in the fridge. Reheat without hassle. Try it on steak nights. It tastes good and feels simple. We skip the drama and just cook.
5 – Cashew Cream
Ever tried making sauce from cashews? This substitute stands out. It’s creamy and neat. Blend cashews with water. Result? Smoothness overload. Cashew cream subs 1:1 for Hollandaise.
Use lemon and garlic for flavor kick. Nutrient-rich cashews power this sauce. No dairy needed. Cashew cream is versatile. Add to veggies, pasta, or eggs.
Consistency adjusts easily. More water makes it thinner. Thick for dipping, thin for pouring. Keep extra in the fridge. Reheat smooth, no clumps.
Easy way to spice up meals. Upgrade everyday dishes smartly. We savor its nutty taste. Perfect for quick meals.
Andrew Gray is a seasoned food writer and blogger with a wealth of experience in the restaurant and catering industries. With a passion for all things delicious, Andrew has honed his culinary expertise through his work as a personal chef and caterer.
His love for food led him to venture into food writing, where he has contributed to various online publications, sharing his knowledge and insights on the culinary world. As the proud owner of CooksCrafter.com, Andrew covers a wide range of topics, including recipes, restaurant reviews, product recommendations, and culinary tips.
Through his website, he aims to inspire and educate fellow food enthusiasts, offering a comprehensive resource for all things food-related.