5 Alternative Takes on Hollandaise Sauce for Your Eggs Benedict

Avocado Hollandaise Photo © Christina Holmes
By Kristin Donnelly Posted May 09, 2015

Switching up how you make hollandaise sauce is a fun way to riff on this brunch staple. Here are five different ways to approach this classic sauce.

Switching up how you make hollandaise sauce is a fun way to riff on this brunch staple. Here are five different ways to approach this classic sauce.

1. Use red wine
For a heartier sauce (that’s especially good with steak and eggs), reduce dry red wine and port instead of white wine.

2. Make a cheese sauce
Even easier (and potentially tastier) than fussy hollandaise? A classic Mornay sauce made with Gruyère.

3. Brown the butter
When making the classic French sauce, Jacques Pépin goes through the trouble of cooking the butter until it smells like hazelnuts, so you should, too.

4. Add morels
Make hollandaise even more decadent by adding pricy (and delicious) foraged mushrooms.

5. Use avocado
Blending avocado with lemon juice and warm water creates a creamy sauce reminiscent of hollandaise. It’s not only healthy but also vegan—until you serve over poached eggs, that is.

Kristin Donnelly is a former Food & Wine editor and author of the forthcoming The Modern Potluck (Clarkson Potter, 2016). She is also the cofounder of Stewart & Claire, an all-natural line of lip balms made in Brooklyn.

Related: 31 Great Brunch Recipes
7 Reinvented Brunch Classics
America's Best Brunch Spots

The Dish
Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
The Wine List Weekly pairing plus best bottles to buy.
F&W Daily One sensational dish served fresh every day.

Sponsored Stories

powered by ZergNet