Have you ever been amazed by the irresistible appeal of Hollandaise sauce?
It may be intimidating at first, but it’s surprisingly easy to make and use.
A traditional Hollandaise Sauce is an emulsion made with butter and egg yolk that creates a creamy, delicious topping for vegetables and proteins.
And while it might take some time to master the technique of cooking it perfectly, there are plenty of quick and easy alternatives that can add flavor and texture to any dish.
From using other sauces as a base to almond, broccoli, or yogurt sauces, here are five of the best substitutes for Hollandaise Sauce.
What is Hollandaise Sauce?
Hollandaise Sauce is a bit of a mystery, but it’s one worth uncovering.
This luxurious, creamy sauce brings an incredible burst of flavor to dishes such as Eggs Benedict and Lobster Thermidor.
The origins of this intriguing condiment are unknown, although it can be traced back to French cuisine during the 17th century.
Hollandaise is prepared with butter, egg yolks, lemon juice, and seasonings – creating a rich texture and lemony-buttery taste.
While making Hollandaise requires delicate care, it certainly pays off in adding a special something to your recipes.
Whether you’re looking for brunch inspiration or an inventive way to dress up seafood entrees – look no further than this delicious sauce.
The 5 Best Substitutes for Hollandaise Sauce
If you love the classic richness of hollandaise sauce but don’t have the time or ingredients to make it, then you’re in luck.
Here are five fantastic alternatives that will still give your dishes a delicious kick.
1 – Béchamel Sauce
Who knew something so simple could result in something as delightful and delicious as Béchamel Sauce? Made with just butter, flour, milk, a pinch of nutmeg, and some seasoning, this classic sauce has been around for centuries.
Depending on the amount of butter used, the texture can range from creamy to velvety-smooth.
When blended together properly, it’ll form a glossy coating that can provide restaurant-worthy flavor over any dish you create in your kitchen.
Béchamel is considered to be much lighter than classics such as Hollandaise or Veloute sauces and is often pared with lighter dishes such as fish or white meat.
It can also be substituted as an alternative when making Hollandaise sauce due to its versatility.
One thing’s for certain: if you’re looking for burstiness and subtle complexity of flavor – béchamel has you covered.
2 – Bearnaise Sauce
Bearnaise sauce is an enriched butter-based sauce that adds a burst of flavor to steak and other dishes.
It traditionally contains clarified butter, shallots, tarragon, chervil, white pepper, and vinegar that is whisked together over low heat.
This mouthwatering sauce is typically served warm and has a silky texture with a hint of tanginess.
The difference between Beurre Bearnaise and Hollandaise is mainly in the ingredients used, as Bearnaise swaps out lemon juice for wine vinegar.
To substitute Bearnaise for Hollandaise, mix minced shallots and tarragon with red wine vinegar into melted butter, then whisk the mixture into an emulsified consistency before adding more melted butter until desired thickness is reached.
Enjoy your homemade Bearnaise sauce over fresh steak or vegetables.
3 – Avocado Sauce
The avocado sauce is a unique culinary delight, a simple yet delicious recipe that packs a heavenly punch of flavor.
It’s a great standby for any barbecue or get-together and always pleasing to the palate.
There’s no need to be intimidated by its vibrant green color, as the texture is silky and creamy, with just the right amount of richness.
The avocado sauce works wonders in dishes that require the drizzling of extra flavor; its finely-tuned buttery taste takes mashed potatoes to another level while adding zing to sandwiches or tacos.
It also makes an excellent substitution for Hollandaise: just mix up equal parts mashed avocado and yogurt with seasoning such as garlic salt, pepper, and dill weed.
The result? Pure decadence.
4 – Cashew Cream Sauce
Cashew cream sauce is an incredibly creamy and delicious topping that you have to try.
It’s made with a blend of cashews and spices, which creates a velvety-smooth texture.
The flavor is quite mild with subtle sweetness, making it the perfect taste to pair with savory dishes.
Plus, it can be used as a yummy dip for finger foods or drizzled over your favorite veggies or salads.
If you’re looking for an alternative to traditional Hollandaise sauce, cashew cream sauce is your answer.
It has a lovely tangy flavor that gives food an extra bit of zing without being overpowering.
This versatile condiment will add depth and flavor to any meal.
5 – Yogurt Cheese Sauce
The yogurt cheese sauce is an incredibly distinct and multi-purpose condiment that adds flavor and depth to many dishes.
A hybrid of yogurt and cream cheese, it has a creamy, mild taste and a light, airy texture that’s perfect for whisking into dressings, marinating meats, or using as a topping in place of more classic options such as Hollandaise.
To make it at home, all you need is plain whole-milk yogurt and some cream cheese.
Simply mix the two ingredients together until well incorporated before adding any seasonings you’d like.
If you’re looking for a lighter, healthier alternative to Hollandaise sauce, try substituting yogurt cheese sauce instead; the flavors work great with everything from eggs to green beans.
In conclusion, there are many delicious and unique alternatives to traditional Hollandaise sauce, each with its own distinctive flavor profile.
Whether you’re looking for something more mellow like béchamel or cashew cream sauce or something a bit tangier like Bearnaise or yogurt cheese sauce – you can find your perfect accompaniment to any meal.
So don’t be afraid to experiment and find the flavor combination that’s right for you.
The 5 Best Substitutes for Hollandaise Sauce
- Béchamel Sauce
- Bearnaise Sauce
- Avocado Sauce
- Cashew Cream Sauce
- Yogurt Cheese Sauce
- Pick your favorite substitute from the list above.
- Follow cooking directions for your selected substitute with the proper ratio of ingredients.
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 AmericasRestaurant.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.