- If you don’t see this change, the hollandaise sauce will not correctly thicken. The butter is warmed to about 140 to 145ºF (60 to 63ºC).
- The following is our plant-based take on hollandaise sauce made without the eggs or (dairy) butter, but with similar flavor, texture, and uses!
- Hollandaise sauce is perfect served with fish, eggs benedict and vegetable dishes. Try our easy to follow video recipe!
- This hollandaise sauce is a regular at our table because it is easy to make and full of healthy proteins and fats, and our kids’ favorite sauce for its buttery flavor.
- Make this creamy lemon sauce just before serving. It can be used to top many dishes such as green vegetables, fish, steak, roast beef and, of course, Eggs Benedict.
- Hollandaise sauce is a creamy staple that’s great for breakfast or brunch! This formula is simple and guaranteed to work. In a blender, it only takes 5 minutes.
- Things to Know Before Making Hollandaise. Hollandaise sauce only requires three essential ingredients — egg yolks, butter and an acid of some sort.
- To make a hollandaise sauce you need the following ingredients: Egg yolks follow the ratio between egg yolks and butter in this recipe.
- Light Hollandaise Sauce – If you’re anything like me, you LOVE hollandaise sauce, but you DON’T love all the calories and saturated fat.
- The most divine vegan hollandaise sauce with all the flavor you can dream of. Super easy to make and the best thing poured over roasted vegetables.