Healthy Hollandaise Sauce Recipe {Instant Pot | Microwave} - The Foodie and The Fix (2024)

FAQs

What is a substitute for butter in hollandaise sauce? ›

Hollandaise is traditionally made with butter, but olive oil is an equally delicious substitute and it sits lighter in your stomach. The most important thing about making hollandaise is correctly emulsifying the fat and water.

Hollandaise is a tangy, buttery sauce made by slowly whisking clarified butter into warm egg yolks. So the liquid here is the clarified butter and the thickening agent is the egg yolks.

Hollandaise sauces are best cooked at temperatures around 120-140 degrees Fahrenheit. Anything over this maximum puts this condiment at risk of splitting, which occurs when the creamy, smooth emulsion of the egg yolks, lemon juice, and melted butter breaks. The sauce will separate into pools of fat floating in liquid.

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.

It is regarded as a "child" of hollandaise sauce. The difference is only in the flavoring: béarnaise uses shallot, black pepper, and tarragon, while hollandaise uses white pepper or a pinch of cayenne. The sauce's name derives from the province of Béarn, France. It is a traditional sauce for steak.

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.

French cookbooks literally list hundreds of sauces. The extensive list was consolidated to just five, which forms the foundation for many other sauces in French cuisine and hence the term “mother” sauce. A sauce made by adding flavoring to a basic mother sauce is a “sister” sauce.

In a blender, combine egg yolks, water, lemon juice, and salt; blend until frothy. Heat butter in the microwave or in a small saucepan over medium until bubbly (do not let brown). With blender running, pour in hot butter in a very thin stream, blending until sauce is thick and emulsified.

What is the most likely cause that would result in a broken hollandaise sauce? ›

A broken hollandaise sauce is thin with a grainy appearance. The likely causes are overheating, adding the butter too quickly, or adding too much butter. If a sauce seems on the verge of breaking, you'll see oily butter begin to accumulate on the edge of the sauce.

The original is, of course, a butter sauce and delicious as such. This version is adapted to use olive oil for a heart-healthy and delicious alternative. Enjoying these first offerings of Spring asparagus with an olive oil version of Hollandaise is a perfect choice.

Clarified butter—butter that is liquefied and then strained until it's clear—helps stabilize the sauce so that it doesn't curdle. It is pure fat, whereas whole butter is 16 to 17 percent water, which can weaken the emulsion.

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.