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Uses for Leftover Hollandaise Sauce and How to Make It


Zsuzsy has been an online writer for many years. Her articles often focus on DIY home projects and delicious recipes.

Uses for Leftover Hollandaise Sauce and How to Make It

Uses for Leftover Hollandaise Sauce and How to Make It

How to Make Hollandaise Sauce

Hollandaise sauce is possibly the most finicky of sauces to make but poured over the freshest of asparagus, it is well worth the hassle. You can even use leftover hollandaise sauce in a variety of creative ways as well. Firstly, here's how to make it:


  • 1/2 lb of unsalted butter
  • 3 egg yolks
  • 1/2 oz cold water
  • 3/4 oz of freshly squeezed lemon juice
  • salt and cayenne pepper to taste


  1. Clarify the butter.
  2. Beat the egg yolks until creamy, then combine with water and lemon juice in a bain-marie (that's a bowl over a pot with boiling water and works better than a double boiler; easier to stir because of the bowl's rounded bottom).
  3. Slowly add the butter while constantly stirring with a whisk. If sauce thickens too much add a few drops of water or lemon juice. Add salt and cayenne pepper to taste.

Tips for Success

  • Warm Butter, Not Hot Butter: It's important to remember to work with warm, rather than hot butter, as the chances of curdling will be less. If perchance the sauce does look curdled, there's no reason to panic. Just gently whisk in another egg yolk.
  • Don't Leave the Sauce Out: It's a health risk. Do not leave the sauce out for more than 1 1/2 to 2 hours.
  • Lighter Version of Sauce: Try replacing the butter with 1/2 cup + one teaspoon of olive oil. The chances of it curdling are slightly higher but in that case, add another egg yolk and a small teaspoon of plain yogurt.

Common Uses

  • Serve it poured over a new spring crop of blanched asparagus (mmmm, good).
  • It's also great over Brussels sprouts, especially fresh from the garden just after the first light frost hits them.
  • Eggs Benedict is maybe the most famous use of hollandaise sauce. Place a poached egg on top of lightly toasted English muffin. Add a few spears of asparagus. Pour sauce over, and sprinkle with some extra cayenne pepper. Dinner served.
Hollandaise sauce can be used in a variety of creative ways.

Hollandaise sauce can be used in a variety of creative ways.

4 Creative Dishes With Hollandaise Sauce

1. Over Broccoli and Cauliflower

  1. Place blanched broccoli and cauliflower in an oven-safe dish. Sprinkle with salt and pepper to taste.
  2. Cover with sauce, sprinkle with 1/4 cup of grated old cheddar cheese and 1 oz of breadcrumbs.
  3. Place on broil only until cheese melts 2 to 3 minutes. Serve immediately; perfect with a pork or beef roast.

2. Pasta Casserole

  1. Cook rotini or fusilli noodles al-dente. Slice very thinly (using a mandolin slicer or food processor) 2 carrots, 2 stalks of celery and 2 small zucchini.
  2. Add medium-chopped onions.
  3. In a pan with a small amount of olive oil stir fry veggies until soft. Combine the veggies with noodles.
  4. Sprinkle with 1/4 cup of shredded asiago cheese and 2 tablespoons of bacon bits. Add salt and pepper to taste.
  5. Place under broil until cheese melts slightly 3 to 4 minutes. Remove from oven let stand 5 minutes cover with a generous amount of sauce. Serve with a fresh garden or spinach salad.

3. Green Bean Side Dish

  1. Fine string cut green beans, one medium red bell pepper finely chopped, 1 medium vidalia onion finely chopped. Blanch the green beans.
  2. Meanwhile, caramelize the onion in a small amount of olive oil. Add blanched beans and red pepper keep over heat only until red pepper is soft. Add salt and black pepper to taste.
  3. Pour the hollandaise sauce over veggies and serve immediately. Nice as a side with a steak or pork chop (my favorite).

4. A Lebanese Twist

My brother-in-law's Lebanese roots show through in this next dish (as I don't like okra, it's not my fave).

  1. Blanch okra in water with some lemon juice. Caramelize two large chopped onions in a little olive oil. In an oven-safe dish, layer slightly browned and crumbled pita bread (an excellent way of using up leftover not-so-fresh pita bread), strained okra, caramelized onion, 2 cloves of crushed garlic.
  2. Sprinkle with sumac spice (available at all Middle Eastern Stores) and allspice. Add salt and pepper to taste.
  3. Dribble or spritz a bit of olive oil between layers. Place in a 400-degree-Fahrenheit oven for about 10 to 12 minutes.
  4. The Lebanese way of making the sauce is to add a small amount of plain yogurt. Pour sauce over casserole and sprinkle with roasted sesame seed.
  5. Serve immediately great with lamb or mutton.



dragomoon on March 23, 2014:

I love the Hollandaise sauce I actually made put it on asparagus it was wonderful

Vespa Woolf from Peru, South America on May 28, 2012:

It's nice to hear from you, Zsuzsy Bee. Going somewhere with no internet reception sounds wonderful! I hope you enjoyed the trip and welcome back. : )

Zsuzsy Bee (author) from Ontario/Canada on May 28, 2012:

vespawoolf, how are you? Sorry for not replying earlier, I was away, with almost no internet reception. The casserole is yummy, that's for sure. Thanks for taking a look and for commenting.

regards Zsuzsy

Vespa Woolf from Peru, South America on May 10, 2012:

I've always made hollandaise for more traditional uses, but I like the idea of your pasta casserole. Sounds yummy and creative!

Zsuzsy Bee (author) from Ontario/Canada on November 13, 2011:

Hiya Peanutbutterwine, I absolutely love cooking, especially cooking for someone other than just myself, so when I get a chance to have company I go all out. My hollandaise sauce recipe is one of my family and friends fave. I made it enough times over the years that I find it easier to make it from scratch than from a box...

Good luck with yours.

regards Zsuzsy

PeanutButterWine from North Vancouver, B.C. Canada on November 12, 2011:

I have to say; I am a hollandaise and Bernaise monster but have never made it from scratch! sacralige, I know....lazy me, I buy those packages...add milk and butter, (you lazy lady =me)! Cant wait to finally make my own!

Zsuzsy Bee (author) from Ontario/Canada on August 15, 2011:

susan with an 's', thank you for taking a look and for commenting.

regards Zsuzsy

susan with an 's' on August 13, 2011:

Meant to also comment on Kristen's post. My mom only makes Eggs Bendict Christmas morning and she uses a food processor/microwave oven recipe. Regular whisking at stages in the recipe are the key, I believe. And adding lemon juice. It sure tastes delicious every Christmas . . . perhaps because someone has made it for me? And Santa has arrived? Try it, girl!

susan with an 's' on August 13, 2011:

Thanks for your many suggestions for left-over hollandaise sauce. I also happened to blanche some green beans today, so I'll try the L/Os with them & red pepper/onion sauté. But I also appreciated the other ideas . . . esp. brussel sprouts (which I love, but others might find more palatable with the sauce) and omelets (Smoked salmon perhaps or crab?).

Zsuzsy Bee (author) from Ontario/Canada on August 10, 2011:

Victoria Lynn thank you for taking a look and for commenting. I love Hollandaise on asparagus or broccoli the most.

regards Zsuzsy

Victoria Lynn from Arkansas, USA on August 07, 2011:

Love Hollandaise sauce. It's also good on omelets, which I love. Thanks for the post. I'll have to follow you for more great recipes, and I also want to check out your gardening tips! Thanks!

Zsuzsy Bee (author) from Ontario/Canada on February 10, 2011:

kala thanks for taking a look and for commenting.

regards Zsuzsy

kala on February 10, 2011:

I love Hollandaise sauce on grilled salmon topped with garlic prawns, grilled aspargus, and chunks of crab meat. Mmmm I'm going to try the casserole tonight....i'll let you know how goes.

Zsuzsy Bee (author) from Ontario/Canada on November 22, 2010:

Salt I only use lemon juice. I have never tried vinegar nor do I know if limes would work. I strictly follow the recipe as I do not want to take a chance of the sauce curdling

regards Zsuzsy

salt from australia on November 21, 2010:

I love hollandaise sauce and always used vinigar! The lemon juice sounds great - wonder if it works with lime?

Great layout too. Thankyou.

Zsuzsy Bee (author) from Ontario/Canada on October 09, 2010:

Kristin, as far as I'm concerned the microwave is a fabulous 're-heating leftovers' machine and a perfect rice cooker, not much else. I wouldn't even want to attempt anything like a hollandaise sauce in the microwave.

Go girl, if you can accomplish it good for you.

thanks for stopping by

kindest regards Zsuzsy

Kristin on October 08, 2010:

I've put hollandaise sauce on pasta before (with nothing else) and although it could quite possibly be one of the most delicious things I've ever eaten, it was probably the unhealthiest.

Have you ever tried the microwave method of hollandaise sauce (I'm a teen so I'm very lazy, and this is the only method that works for me)

Zsuzsy Bee (author) from Ontario/Canada on May 10, 2010:

Habee on fresh asparagus is probably the most common. I was at a dinner party last month and they had served a spicey version of the Hollandaise sauce poured over charbroiled Tilapia.

It was awesome, I'm trying to recreate the spicey sauce but haven't been successful yet. I will share once I get it right.

hope you and the family are well

kindest regards Zsuzsy

Holle Abee from Georgia on May 10, 2010:

And I just serve it on asparagus! Thanks!

Zsuzsy Bee (author) from Ontario/Canada on March 29, 2010:

Jan, always glad when you drop in for a visit. What a great idea to put the hollandaise over a stuffed crepe. Never thought of it, will make it this weekend for sure. Thanks for the idea.

kindest regards Zsuzsy

askjanbrass from St. Louis, MO on March 29, 2010:

My favorite use for hollandaise sauce is to put a little over a breakfast crepe. A light, thin crepe stuffed with eggs, mushrooms, and other vegetables goes great with a little hollandiase sauce. Cheers!

Zsuzsy Bee (author) from Ontario/Canada on March 20, 2010:

Josedwwweb thanks for taking a look and for commenting.

regards Zsuzsy

Jose Damaso Ramon from Bogota, Colombia on March 20, 2010:

Fresh food is great. It´s healthier and flavors are more tasty.

Thanks a lot for this hollandaise sauce recipe. I love it with vegetables. Vegetables should not be cooked more than needed. For fresh salads and poached eggs hollandaise sauce is awesome.

I love salads, pasta, vegetables and fresh food in general. A good tasty sauce is great on any green salad.

Jose Damaso Ramon


Zsuzsy Bee (author) from Ontario/Canada on November 13, 2009:

MissTat, I always like to be on the safe side and common food safety should govern here. If you placed the leftovers in the fridge immediately and reheat it all only once I don't see anything going wrong with the sauce. It's not as if the sauce was served with raw eggs. Just make sure that the reheated food is hot right through I assume. To be honest I don't recall ever having enough left over that it needed to be reheated...and I can see it going a bit lumpy while reheating.

I hope this helps regards Zsuzsy

MissTat on November 13, 2009:


I was wondering, if I make the pasta casserole dish with the hollandaise sauce, would it be OK for reheating, or should I just leave them sauce-less and put in the sauce once the pasta has been reheated?


Zsuzsy Bee (author) from Ontario/Canada on October 22, 2009:

Deborah-Lynn I couldn't agree with you more about the garden fresh veggies. At this time of year I mourn my garden and start to miss the fresh stuff already.

Hope you enjoy the recipe.

regards Zsuzsy

Deborah-Lynn from Los Angeles, California on October 21, 2009:

Great receipe, I made a folder for my favs that I find in the Hubs, yours is added in there. I think garden fresh vegetables are better than candy!

Zsuzsy Bee (author) from Ontario/Canada on October 20, 2009:

earner, thanks for taking a look and for commenting. I'll find your hub and link it here also.

regards Zsuzsy

Dedicated Content Curator from United Kingdom on October 20, 2009:

This is a great recipe - it inspired me to write up my old friend's instant hollandaise sauce recipe, so I've put a link in there back here to your page with the full-blown recipe on it.


Zsuzsy Bee (author) from Ontario/Canada on March 18, 2009:

Inigo thanks for taking a look and for commenting.

regards Zsuzsy

Inigo Montoya on March 18, 2009:

ahh i absolutly love hollandaise... it's great on salmon with just a little bit of dill flavouring. delish!

Iðunn on January 29, 2008:

whoa! I found it, it's right next to this one on the string along hubs! yay!!

Iðunn on January 29, 2008:

wonderful. no, that is exactly the info I needed and it suits perfectly. I prefer fresh for my sides/veggies. also, I dislike overcooked veggies, so that's great.

now can I bug you about carmelizing? :D I remember listening to it on emeril but now I can't remember what it was :p

Zsuzsy Bee (author) from Ontario/Canada on January 29, 2008:

Iðunn! Blanching is just dropping fresh veggies into boiling water for a couple of minutes.

If you're in a hurry frozen beans work just as well


Iðunn on January 29, 2008:

zsu, I will try it next big shopping and come back to let you know what my children think after I do. I'm going to have to look up blanching though. :O

unless you want to save me some time and just tell me how. :D

Zsuzsy Bee (author) from Ontario/Canada on January 29, 2008:

Iðunn! My X-mother-in-law thaught me. The only good thing I can come up with in the spur of the moment... (bad Zsuzsy not nice Zsuzsy me slapping my hand)

My favorite is the green bean side dish..yum

regards Zsuzsy

Iðunn on January 29, 2008:

it's grand on eggs benedict and asparagus. I hadn't thought of it with casseroles. Nice.

I love sauces and often try new and different ones for various stuff, usually over green beans.

Zsuzsy Bee (author) from Ontario/Canada on January 23, 2008:

Okay! you can come too. I'll make enough. Zsuzsy

Tony Sky from London UK on January 23, 2008:

Im free 7:30ish!!


Zsuzsy Bee (author) from Ontario/Canada on January 22, 2008:

Kit-Kat! I have used a sauce made by Knorr it saves a bit of time. Naturally it doesn't taste quite as good as the one made from scratch but it's okay; if you add a bit of spices. It's also less hassle and less calories. Try the pasta casserole and the beans first. They are really yummy; especially if you try the ready sauces.

Let me know what you think. regards Zsuzsy

Kat07 from Tampa on January 22, 2008:

Zsuzsy, I need to move to Canada and be your neighbor! You have taught me so much in a short amount of time, and I am coming to value you very much.

What is your experience with the mixes or jars of the sauce? Any good?

Zsuzsy Bee (author) from Ontario/Canada on January 22, 2008:

I've got this lottery ticket for friday night. I'll pick my winnings monday morning first thing. I can book my flight shortly after. I'll have dinner ready for you tuesday night 7:30ish; suit you?

regards Zsuzsy

Isabella Snow on January 22, 2008:

Sounds great - when you are coming over to cook for me? :)

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