Cheat’s Hollandaise

cheat's hollondaise

Cheat’s Hollandaise

Hollandaise sauce may seem a little ‘fancy’ for a cooking budget. But the thing is it doesn’t take very long AND is so much more cost effective than buying premade hollandaise or mayonnaise.

takes: 15 minutes
makes: almost 2 cups

100g (3.5 oz) butter
2 eggs
2-3 tablespoons rice wine vinegar
1 1/2 cups neutral flavoured oil, such as rice bran, vegetable or peanut

1. Melt butter in a small saucepan.

2. Place eggs and vinegar in a food processor or large bowl. Whizz (or whisk) for a few seconds.

3. Very carefully and slowly add hot butter to the egg mixture, whizzing (or whisking) as you go.

4. Add the oil in a gradual stream, continuing to whizz or whisk.

5. Taste & season with salt and a little more vinegar, if needed.

Variations

dairy-free – skip the butter and replace with an extra half cup of oil. Make sure your eggs are super fresh, though because they won’t be getting any cooking.

lemon juice – replace the vinegar with lemon juice. For a more lemony sauce add the grated zest of a lemon as well.

decadent – replace most or all of the oil with butter.

vegan
– I’m afraid the egg is critical here. You’ll have to substitute in a commercial vegan mayonnaise.

Usage Suggestions

eggs – a ‘must’ to serve with poached eggs.

almond ‘cream’ – combine with equal parts almond meal to make ‘almond cream‘.

mayonnaise – use pretty much anywhere you’d use mayonnaise.

‘slaw – essential for a lovely classic ‘slaw or brocco-‘slaw.

creamy dressing – just replace some or all of the olive oil in your salad dressing with cheat’s hollandaise.

Prepare Ahead?

Absolutely. Takes about 15 minutes.

Storage Best Practices

Store in a glass jar. Will keep in the fridge for 1-2 weeks, depending on the freshness of your eggs. Do not freeze as it will split.

Waste Avoidance Strategy

butter – fridge.

eggs – use for another meal or keep in the fridge for about 4 weeks.

vinegar, oil – pantry it up!

Problem Solving Guide

too bland? – add a little more salt and possibly some more vinegar.

too sharp – if you’re using a regular white vinegar the flavour can be a lot harsher than wine vinegars. If you’re finding it too much add in a little more oil.

mixture separating or splitting
– the trick to making egg based sauces like this is to add the oil very gradually in the beginning. If you find it curdling or separating out (ie not being smooth and creamy). Start again with another egg and gradually add the split mixture on little spoon at a time.

oil flavour too strong – I find olive oils to be too intense in flavour for delicate sauces like this (and too expensive). I’ve used a rice bran oil here but any neutral flavoured oil like peanut or vegetable oil will work.

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{ 16 comments… read them below or add one }

Mrs. Mack March 26, 2014

This is a great recipe!

…but isn’t it spelled hollandaise, not hollondaise?

Reply

jules March 27, 2014

I always get it wrong Mrs Mack!

Thx for picking up my mistake 🙂

Reply

Lisa Margreet Payne December 17, 2013

Fantastic, thanks Jules! This morning I experimented with a smaller batch adding some more salt, lemon juice and yoghurt to go with my morning poached egg and greens and that worked well.

Actually what this has given me is a great opportunity to experiment with some other sauces in small batches. I love the idea of an aioli and salsa brava – multiple condiments from one recipe. Very budget friendly!

But next time I’ll try and get hold of some rice bran or peanut oil as you suggest. 🙂

Thanks again,
Lisa

Reply

jules January 11, 2014

Great!
Jx

Reply

Lisa Margreet Payne December 16, 2013

Hi Jules,

I was keen to make this recipe as I adore mayo and have just run out. I used what I had on hand, so for vinegar I used cider vinegar and for the oil I had sunflower oil. The consistency came out well but I’m finding the taste a little strange. I’m wondering if it could be my choice of sunflower oil? I’ve tried a similar recipe in the past with olive oil which is way to much, as you say. I also have some rapeseed (canola) oil and wondered if that might have been a better choice for this?

For this current batch, is there a way that I can tone down the oily taste? I’ve added more vinegar and the juice of half a lemon and have salted quite generously. Should I try a bit more lemon and perhaps the zest as well? I’m reluctant to waste all those lovely ingredients I’ve added (especially seeing as we’re cooking on a budget!) but it’s just not sitting well with my tastebuds. Any suggestions would be much appreciated!

Thanks in advance,
Lisa

Reply

jules December 17, 2013

Hi Lisa!

Good question… Sounds like the oil is the problem. If you’ve already tried lemon juice and salt I’d suggest either adding some crushed garlic to make an aioli.

Or try mixing in some tomato ketchup and Tabasco to make a Spanish style salsa brava… If you do thus just try it with a small batch to make sure you like it.

Next time canola should be fine from a flavour perspective but not ideal from a health standpoint. I use rice bran oil or if I can’t get that peanut oil (that’s been deodorised so it doesn’t taste like peanuts).
Hope that helps!
J

Reply

Sarah McBeath May 7, 2013

I make this with my bamix (stick blender) in a very skinny and deep container and it works perfectly every time! I wouldn’t dare try it in a wide bowl shape though. LOVE this recipie so much, I am never buying mayo again!

Reply

jules May 9, 2013

That’s good to know Sarah!
I’m looking forward to being not-pregnant and able to eat raw eggs again… will definitely try it with my stick blender 🙂
J

Reply

Nicole Austin April 30, 2013

Is it possible to make this if u only have a stick mixer set?

Reply

jules April 30, 2013

Great question Nic!

If it has a whisk attachment… definitely.

But if it’s only the little blade, you’ll need to be very careful to make sure you’re getting enough mixing in the early stages.. but should be Ok if you take it slow.

J

Reply

Kim Skyring July 1, 2012

I did this for the first time this morning. So easy, I love it. Just one question, do you reheat it to serve on eggs? Does it split?

Reply

jules July 2, 2012

Hi Kim
I usually just serve it as is on eggs. If it’s in the fridge I try and get it out so it comes up to room temperature first.
It usually doesn’t split when its freshly made but can split once its been in the fridge for more than about 3-4 days.
If you did want to reheat it will be fine if you do it gently – so in the microwave on medium or using a double boiler on the stove.
Great question!
J

Reply

jules December 2, 2011

So glad you liked it Karen 🙂

Reply

Karen Warr December 1, 2011

I just made this to have over poached eggs for breakfast this morning. DELICIOUS!

Reply

jules November 22, 2011

great ines!
I’m actually a little addicted to the stuff… have been having it every morning with my eggs.. soo good 🙂

Reply

ines grosso November 19, 2011

This is just brilliant!!! I loved it ! When I finished watching the video, I had a smile on my face!!!

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