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

FAQs

What can I put on my eggs Benedict instead of 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.

Bill's Eggs Benedict Without Hollandaise (1 serving) contains 37.5g total carbs, 35g net carbs, 32g fat, 36g protein, and 549 calories.

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.

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.

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.

If your hollandaise sauce tastes mostly like butter, you may have added too much butter to the recipe. Try adding a little more Dijon mustard and lemon juice to balance out the flavors. Is the Hollandaise sauce like mayo? No, hollandaise sauce is not like mayonnaise.

Traditional hollandaise, made by emulsifying melted clarified butter into egg yolks and lemon juice, is notoriously difficult to make. You not only have to take the same care in its construction as you take for oil-in-egg-yolk mayonnaise, but you also have to deal with the fickle nature of hot eggs and butter.

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.

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.

What does broken hollandaise look like? ›

If the heat is too high, the egg yolks will curdle and the sauce will become grainy. When a sauce splits, this means that the fat has separated from the egg foam (the sauce has lost its emulsion). The result will look thin, greasy, and lumpy.

Hollandaise sauce can be stored in the refrigerator for up to two days. To store hollandaise, place it in an airtight container and make sure that the hollandaise is cooled down before you put it away.

The mustard with stabilize your sauce and will prevent it from separating. If you notice your hollandaise is too thick while whisking or blending, add 1 tbsp of hot water before you sauce has a chance to separate.

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.

Béarnaise sauce was introduced later, and is a derivative of hollandaise. This sauce differs from hollandaise in the ingredients used, as well as the food it's served with.

Sauce Bavaroise is hollandaise with cream, horseradish, and thyme. Sauce crème fleurette is hollandaise with crème fraîche. Sauce Dijon, also known as sauce moutarde or sauce Girondine, is hollandaise with Dijon mustard. Sauce Maltaise is hollandaise with blanched orange zest and the juice of blood orange.