Hollandaise Sauce

12 Reviews
From: EatingWell Magazine April 1998

Bring back eggs Benedict with our lightened-up Hollandaise sauce. Here we thicken buttermilk with cornstarch; a touch of butter and fresh lemon creates a pleasant, tangy sauce that has only 1 gram of fat per tablespoon. It's great drizzled over steamed vegetables.

Ingredients 8 servings

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  • 1 tablespoon butter
  • 3/4 cup nonfat buttermilk, (see Tip), divided
  • 1 tablespoon cornstarch
  • 1/2 teaspoon salt
  • Pinch of cayenne pepper
  • 1 large egg, lightly beaten
  • 1 tablespoon lemon juice

Preparation

  • Active

  • Ready In

  1. Melt butter in a small saucepan over low heat. Cook, swirling the pan, until the butter turns golden, 30 to 60 seconds. Pour into a small bowl and set aside.
  2. Whisk 1/4 cup buttermilk, cornstarch, salt and cayenne in a heavy medium saucepan until smooth. Whisk in egg along with the remaining 1/2 cup buttermilk.
  3. Set the pan over medium-low heat and cook the sauce, whisking constantly, until it comes to a simmer. Cook, whisking, for 15 seconds. Remove from heat and whisk in lemon juice and the reserved butter. Serve hot or warm.
  4. Classic Variations
  5. To make Sauce Moutarde, add 2 teaspoons Dijon mustard. For Sauce Maltaise, use 1 1/2 tablespoons orange juice in place of the lemon juice.
  • Make Ahead Tip: Cover and refrigerate for up to 2 days. Reheat in a microwave on High for 1 to 1 1/2 minutes, stirring once.
  • Tip: No buttermilk? You can use buttermilk powder prepared according to package directions. Or make “sour milk”: mix 1 tablespoon lemon juice or vinegar to 1 cup milk.

Nutrition information

  • Serving size: 1 tablespoon
  • Per serving: 17 calories; 1 g fat(1 g sat); 0 g fiber; 1 g carbohydrates; 1 g protein; 2 mcg folate; 14 mg cholesterol; 1 g sugars; 0 g added sugars; 45 IU vitamin A; 0 mg vitamin C; 4 mg calcium; 0 mg iron; 88 mg sodium; 9 mg potassium
  • Carbohydrate Servings: 0
  • Exchanges: 1/2 fat

Reviews 12

December 08, 2014
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By: EatingWell User
EASY & HEALTHY! er ;-) I took some liberties but it was AWESOME! Any recipe that starts out with egg yolk or white is a no almost 100% of the time. I don't like waste. I don't have buttermilk sitting around and it's sold by the pint so... what am I to do with the extra 1/2 cup? I just added it along with another egg and just a dash of turmeric for deeper color and VOILA! SOOO EASY! No one complained and were very satisfied with the results. I'm hooked. Will probably have 'Hollandaise' sauce more often now ;-) TY eatingwell! Pros: fast simple no separating eggs
May 05, 2013
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By: EatingWell User
Prefer this to the original I've always found Hollandaise excessively rich and a little one-note. This recipe has changed my mind. The variations listed led me to do a little research to see if there might be more options. Turns out Hollandaise is a mother sauce - Wikipedia lists 15 derivatives. This one is technically Sauce Noisette because of the browned butter. I decided to mix & match and came up with Sauce Noisette-Girondine-Bavaroise (by adding 1 tsp. dijon and some finely minced fresh thyme). Also reduced the lemon to 2 teaspoons. Extremely happy with the result.
April 02, 2013
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By: EatingWell User
Quick, easy, delicious, and low fat!!! This recipe is so easy. Foolproof! I used non fat milk and added 1 tbsp. lemon to make the buttermilk. I added the lemon juice to the sauce and then thickened on the stove. I should have added the lemon juice after the sauce was removed from the heat. Turned out great. I used a Meyer Lemon the first time I made it. The Meyer Lemon is a cross of Mandarin Orange and Lemon. Just a touch of sweetness. The second time I made it with a Eureka Lemon. It has the tart flavor you find in Hollandaise sauce. Both were awesome. I used this sauce on chicken and rice, dinner, and desset crepes. I am so pleased. Thank you for passing it along. Pros: Easy directions, fast, and delicious. Cons: Takes a little time to thicken, be patient.
April 02, 2013
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By: EatingWell User
Beautiful texture, flavor, and light! Soooo easy to make. I thought I messed up because I put the lemon juice in the medium saucepan till it thickened. Should have put it in with butter after removing it from the stove. Turned out great. I used a Meyer Lemon instead of the regular Eureka Lemon. The Meyer Lemon is a blend of mandarin and lemon. Awesome for desserts. The sauce was just a little sweet and not the tart lemon flavor. My mind started thinking. This sauce would be great for dinner crepes with chicken and vegetable filling. It would be great on top of roasted chicken and rice. I haven't been so pleased with a low fat recipe like this one in a while. I made it the second time with a Eureka lemon and wow its great too. I think it may be just a smidge better for eggs benedict. I can't say enough great things about this recipe. I am so jazzed. Thank you for passing this recipe along. Pros: Quick, easy, flavorful, and low fat! Cons: If you need more color add a little food coloring.
January 04, 2013
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By: EatingWell User
I also don't think I'll go back to the real thing. This was excellent!! It didn't look like it was going to thicken...and then all of a sudden it was perfect. The magic of cornstarch...
October 20, 2012
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By: EatingWell User
as good as the real thing, but without the guilt My husband is obsessed with eggs benedict. I love poached eggs, but the hollandaise sauce always upset my health-conscious stomach. This is a fabulous solution for us. We both love this sauce, and will never go back to the regular kind. It also has way less tendency to curdle like regular hollandaise. Thank you! Pros: low fat, fast, doesn't curdle Cons: not quite as rich and buttery
August 01, 2012
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By: EatingWell User
Excellent Alternative This was a really great addition to eggs benedict. My husband and I both loved it. I didn't have buttermilk so I used skim milk and it still turned out great. The recipe made almost exactly 2 servings. I calculated the nutritional value with skim milk and it is about 100 calories total per person! Much better than the alternative. Pros: Much healthier than the original version with great taste
April 07, 2012
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By: EatingWell User
Our go-to Hollandaise recipe I'll never use the real thing again. We follow the recipe exactly, and are happy (and healthy) every time. It is much brighter than the real thing, as has been mentioned, but I think that makes for an even better Benedict.
December 10, 2011
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By: athenas
Very good & Happy with the results! My husband and I wanted eggs Benny and looking at the recipe that I had on hand asking for 3\4 of butter. I shuttered at the thought well there goes all my hard work at the gym today! So we looked for an alternative and found this one! Great recipe & muchly enjoyed on our salmon egg benny! :) Pros: Very quick and easy to make

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