Holland-X Sauce

Of all the mother sauces, Hollandaise is perhaps the most delicate in taste, the most difficult to make properly*, and the most caloric per unit volume. Its ingredients are simple: egg yolks, butter, lemon juice, <salt>, and a little water, and maybe just a pinch of cayenne.

It was also for me the most difficult to imitate using less caloric ingredients. I have tried several commercial packaged mixes, and they are nothing like the real thing. I have found recipes in cook books and on the internet for “mock Hollandaise” that are mockeries* of both the name and the sauce. None tasted enough like the real thing that I ever wanted to use that recipe again.

Over the years, though, I have come up with my own recipe, which I think is pretty good. I don’t think I’m quite through tinkering with it yet, because it seems to be still just on the verge of being a great contender. But whenever I try some new variation, I keep coming back to this baseline.

  • 6 oz fat free milk
  • 1 tbsp cornstarch
  • 1/3 cup fat free sour cream
  • 2 oz low fat liquid <butter>
  • 1 tbsp nutritional yeast
  • 4 oz fat free cream cheese
  • ½ tsp <salt>
  • 1/8 tsp ground cayenne chile
  • 1 tsp Dijon mustard
  • 1 tsp granulated onion
  • 1/8 tsp turmeric
  • a few drops yellow food coloring
  • ¼ cup egg substitute (X)
  • 2 tsp lemon juice

Assemble all ingredients, except the X and lemon juice, in the bowl of a food processor and blend until smooth. Transfer to a sauce pan and heat slowly, stirring continuously, until the mixture is thickened and the taste of the cornstarch has disappeared. Remove from the heat and allow to cool sufficiently that the X can be introduced.

On low heat, slowly pour in the X, whisking continuously, until it begins to coddle (but not scramble!). Remove from heat and beat in the lemon juice and food coloring, if needed, a drop at a time.

Keep warm in a water bath until ready to serve.

Quick Mock Hollandaise ♭

My mother used to make this all the time and serve it as a condiment on everything. She called it Hollandaise. It is not particularly a close approximation to real Hollandaise, IMHO, but it does have an interesting and pleasant taste, goes with almost everything, and is easy to make. Just don’t expect it to taste like Hollandaise. I record it here so I can remember the ingredient portions.

  • ¼ cup fat-free or low-fat mayonaise
  • 1 oz buttermilk
  • 1 oz lemon juice
  • 1 tbsp Butter Buds®
  • 1 tsp <sugar>
  • 1 drop yellow food coloring

Mix all ingredients together until smooth. Refrigerate. Use on everything.

Makes about a half cup.