An essential part of cuisines all over the world, sauces are flavorful liquids that make our food more delicious. The word "sauce" comes from the old French word for salt or salted foods. And if anyone knows their sauces, it's the French.
Despite "holland" being in the name, Hollandaise is a classic French sauce that relies on a carefully tempered mix of egg yolks, lemon, and butter to create the delicious liquid used to elevate Eggs Benedict from what's basically an open-faced egg sandwich to an exquisite art form (poached egg fanatics, we see you – but that's another conversation!).
For those of us who can't eat dairy, French sauces like Hollandaise are sadly off limits. But what if we could still enjoy a dairy-free version of the classic without sacrificing any flavor? We created this recipe to do just that. This rich sauce is delicious over eggs, and it's a wonderful complement to holiday dishes such as asparagus.
The beautiful rich color of our version comes from the egg yolks (we used pasture raised eggs) and our Buttery Spread, which has a touch of turmeric for a lovely golden hue. The result is a sauce that's as much a treat for the eyes as it is for the palate.
- 6 pasture egg yolks*
- 4 Tbsp. Buttery Spread
Juice from one lemon
- Sea salt, to taste
- Freshly ground black pepper, to taste
- Paprika, to taste (optional)
*There are several different ways to separate egg yolks, but we're partial to using our hands because it's quick and will let you separate several eggs quickly. Plus there's less risk of cracking the yolk than other methods (such as the eggshell method).
- Separate egg yolks from the whites using your preferred method. Set whites aside and save them for use in another dish.
- In a medium saucepan, gently melt the Buttery Spread over medium-low heat.
- Add egg yolks to the pan, whisking delicately to combine.
- Continue stirring slowly until all ingredients come together and begin to thicken. Don't stop stirring for the remainder of the cooking time.
- Once the sauce has reached the consistency of pudding, stop stirring and remove immediately from heat. The correct consistency has been reached when the sauce is thick enough to coat a spoon, but is still able to pour freely.
- Add lemon juice, salt, and pepper to the sauce, folding in gently until all ingredients are mixed.
- Serve warm from a sauce pitcher or pour directly over another prepared dish, such as asparagus. If desired, sprinkle some paprika over the top.
Hollandaise sauce is best served immediately, but can be stored in the refrigerator for up to 24 hours.