Hollandaise Sauce with No Egg Yolks
Discover the magic of a velvety smooth Hollandaise Sauce with No Egg Yolks—an elegant twist on a classic French favorite. Perfect for those with dietary restrictions or simply looking for a lighter alternative, this creamy sauce relies on cornstarch for its lush texture, eliminating the need for traditional egg yolks. A balanced blend of melted butter, heavy cream, fresh lemon juice, and a hint of Dijon mustard creates a tangy, rich flavor profile, with optional cayenne pepper adding a gentle kick. Ready in just 15 minutes, this foolproof recipe is ideal for drizzling over poached eggs, steamed vegetables, or tender fish. Easy to make and irresistibly luxurious, it’s your go-to sauce for elevating any dish.
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Recipe Information
Ingredients
- 6 tablespoons Unsalted butter
- 1 tablespoon Cornstarch
- 1 cup Water
- 2 tablespoons Heavy cream
- 2 tablespoons Fresh lemon juice
- 1 teaspoon Dijon mustard
- 0.25 teaspoon Salt
- 0.125 teaspoon Cayenne pepper (optional)
Instructions
Melt the unsalted butter in a small saucepan over low heat. Be careful not to brown it.
In a separate medium saucepan, combine the cornstarch and water, whisking until the cornstarch is fully dissolved to avoid lumps.
Place the medium saucepan over medium heat and bring the mixture to a gentle simmer, stirring constantly until it thickens—this should take about 2 to 3 minutes.
Reduce the heat to low and stir in the heavy cream. Continue stirring until the mixture is well-combined and smooth.
Slowly drizzle the melted butter into the saucepan while whisking continuously to ensure the mixture emulsifies and becomes creamy.
Stir in the fresh lemon juice, Dijon mustard, salt, and cayenne pepper (if using). Taste and adjust seasoning if needed.
Allow the sauce to warm through on low heat but avoid letting it boil, as this can affect the texture.
Serve immediately over your favorite dish, or keep warm over very low heat until ready to serve. Stir occasionally to maintain the smooth consistency.
Nutrition Facts
Calories |
760 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 83.1 g | 107% | |
| Saturated Fat | 48.0 g | 240% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 216 mg | 72% | |
| Sodium | 735 mg | 32% | |
| Total Carbohydrate | 9.5 g | 3% | |
| Dietary Fiber | 0.2 g | 1% | |
| Total Sugars | 0.8 g | ||
| Protein | 0.8 g | 2% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 35 mg | 3% | |
| Iron | 0.1 mg | 1% | |
| Potassium | 54 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
