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Ultimate Egg-less Hollandaise Sauce

Updated on May 7, 2013

Egg-less Hollandaise Sauce

I love the taste of Hollandaise sauce with eggs, with lobster, on almost anything that is rich and creamy. The acidity of the lemon, and creaminess of the egg and butter seems to set my mouth into a symphony of flavor. However, it can be a pain in the butt to delicately add the eggs. If you're like me, I'm a bit unimpressed by the thought of a raw egg going into my sauce. if overcooked, you end up with scrambled eggs. Another thing that was driving me crazy was that I like to have it around. I don't always have the time to whisk together a sauce. My solution, is to replace the egg with a heavy creamer, like half and half or even whole milk. I've done this dozens of times now, and have even gotten lazier and found some even quicker short-cuts.


1 Stick of Butter - salted/unsalted, it doesn't matter (we'll salt to taste)

2-3 Tablespoons of Lemon Juice (more if you like it acidic or less if you like it more

1/2 Teaspoon of salt (less if you using salted butter - salt to taste)

1/4 Cup of Heavy Creamer/Whole Milk

Cayenne Pepper - season to preference, I usually go with 1/2 a Teaspoon

Pinch of Sugar

(any other seasonings, chili pepper, paprika, toss in some Italian seasoning if desired).

Quick Prep Keeps for Days, Easy to Re-heat

Option 1: Skillet Prep

Melt the butter in a small saucepan on low.

Once melted, add the salt, cayenne pepper and other seasonings.

Once incorporated, add the creamer. Cook gently until it starts to bubble, stir to make smooth.


Option 2: My new favorite. MICROWAVE

Step 1: in a micro-wave safe container (with a lid). I use a re-usable shaker bottle, throw the butter in the micro wave for about a minute.

Step 2: add everything else, shake it and done. If its not incorporated enough, I pop it back in for another 15 seconds. Done.

Simple. No Eggs, no fancy ingredients, no technique, but absolutely delicious.


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