Low Calorie Healthy Hollandaise Sauce Recipe | The Bewitchin' Kitchen (2024)

FAQs

What can I put on eggs benedict instead of hollandaise? ›

Hollandaise sauce (/hɒlənˈdeɪz/ or /ˈhɒləndeɪz/; French: [ɔlɑ̃dɛz]), meaning Dutch sauce in French, is a mixture of egg yolk, melted butter, and lemon juice (or a white wine or vinegar reduction). It is usually seasoned with salt, and either white pepper or cayenne pepper.

Gradually whisk in 1/4 part hot water to your broken hollandaise. Add 1 tbsp hot water at a time until your hollandaise begins to come together. Continue to add the water gradually until your sauce is the right consistency. Note: You can use scalded cream instead of hot water.

The most common mistake people make with Hollandaise is adding melted butter that is too hot, or adding too much too soon. When this happens, the emulsion breaks — it becomes thin and grainy. If your butter is too hot, just stop making the Hollandaise for a minute or two to allow the butter to cool.

Hollandaise Sauce

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.

That being said, if you prefer a richer, thicker sauce, you could try 3 tbsp butter per 1 egg yolk, and continue lowering the butter-to-yolk ratio until you find a thickness you are happy with. Or, as the other answer said, you could try adding more egg yolks, but keep in mind this will make a larger amount of sauce.

Why Does Hollandaise Sauce Break? Over-heating or overcooking the egg yolks is one culprit. Next time, be sure to use a double boiler and heat the yolks gently to avoid overcooking them. The second cause is either adding too much butter or adding it too quickly.

Put the yolks, butter and 2 tbsp water in a heavy-based pan and heat very gently, whisking all the time. As the butter melts, the sauce will begin to thicken; don't be tempted to hurry things along by turning the heat up, the sides of the pan should be cool enough to touch at all times.

In a small bowl, whisk together egg yolks, lemon juice, cold water, salt and pepper. Melt butter in a saucepan over low heat. Gradually whisk yolk mixture into butter. Continue whisking over low heat for 8 minutes, or until sauce is thickened.

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.

Can you save and reuse hollandaise sauce? ›

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. Start whisking and add 1 – 2 tsp of the warmed split hollandaise.

How do you fix a runny hollandaise? Blenders tend to make runny hollandaise - it's usually because the butter was too cold and hasn't cooked the eggs enough to thicken them. To thicken a runny hollandaise, tip the mixture into a heatproof bowl set over simmering water and whisk over the heat until thickened.

Eggs Benedict is a common American breakfast or brunch dish, consisting of two halves of an English muffin, each topped with Canadian bacon, a poached egg, and hollandaise sauce. It was popularized in New York City.

The difference between Eggs Benedict, Eggs Florentine, and Eggs Royale is only one thing. Eggs Benedict is with ham or pancetta. Eggs Florentine is with sauteed spinach.