Lemon Olive Oil Hollandaise Sauce (No Butter)
What Makes Hollandaise So Special?
When we hear or see the word "hollandaise," it's usually on a breakfast menu at a fancy restaurant. What makes this sauce so special that it is generally reserved for expensive meals? I'll tell you. Not only can it be difficult to prepare, but traditionally it requires luxurious ingredients in order to become the thick, rich, and smooth addition to our breakfast eggs.
My recipe takes a nontraditional approach by using oils instead of butter, and the zest and juice of lemon instead of vinegar. In spite of these substitutions, the sauce maintains its luxurious deliciousness.
Drizzle this sauce on your next egg-laden breakfast—or try it on top of a vegetable side dish. The possibilities are endless.
- 3 large egg yolks
- 2 lemons, juiced and zested
- 1/2 cup olive oil
- 1/2 cup canola oil
- 1/8 teaspoon cayenne pepper
- Salt and pepper, to taste
- Water, as needed
- Gather all ingredients.
- In a medium bowl, whisk egg yolks, lemon juice, lemon zest, and cayenne pepper until well combined.
- Place bowl over a pot of simmering water, continuously whisking. Slowly add in oils. (Slowly is an overstatement; you basically want this to be added drop by drop.)
- Season to taste, running the mixture through a sieve just in case any egg has curdled. Serve warm.
If mixture becomes too thick, thin it with 1 tablespoon of water, as needed. Hollandaise should coat the back of a spoon when finished but still be pourable.
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