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
2-3 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.
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.
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.
creamy dressing – just replace some or all of the olive oil in your salad dressing with cheat’s hollandaise.
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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