Recipes Breakfast + Brunch Eggs Eggs Benedict 5 Alternative Takes on Hollandaise Sauce for Your Eggs Benedict The next time you make eggs Benedict, get creative with your sauce approach. By Kristin Donnelly Kristin Donnelly Kristin Donnelly is a writer with nearly two decades of experience crafting stories and recipes for editorial publications, books, and brands. She was a food editor at Food & Wine for eight years. Kristin is the author of two cookbooks and co-host of the Everything Cookbook podcast. Food & Wine's Editorial Guidelines Updated on November 15, 2022 Share Tweet Pin Email Luscious, rich and lemony hollandaise gets completely re-imagined here in a light, supremely creamy puree of avocado, lemon juice and olive oil. Photo: CHRISTINA HOLMES Switching up how you make hollandaise sauce is a fun way to riff on this brunch staple. Here are five different ways to approach the classic sauce. 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. Make a cheese sauce. Even easier (and potentially tastier) than fussy hollandaise? A classic Mornay sauce made with Gruyère. Brown the butter with capers. Infusing the butter with capers and cooking it until it's nutty and browned gives the sauce a big flavor boost. Add morels. Make hollandaise even more decadent by adding earthy and delicious foraged mushrooms. Use avocado. Blending avocado with lemon juice and warm water creates a creamy sauce reminiscent of hollandaise. This Is the Secret to Super Easy Eggs Benedict Was this page helpful? Thanks for your feedback! Tell us why! Other Submit