The Foolproof Dairy-Free Hollandaise Sauce
Keep the luxurious, buttery emulsion of a classic French brunch, and leave out the dairy. Discover the chef's technique for a perfectly stable, rich hollandaise that brings the ultimate indulgence to your Eggs Benedict
Ingrédients
Method
Create the bain-marie
- Fill a saucepan with an inch of water and bring it to a gentle simmer. Place a heatproof bowl over the pan, ensuring the bottom of the bowl does not touch the water.
The sabayon base
- Add the egg yolks, lemon juice, and cold water to the bowl. Whisk vigorously and continuously until the mixture becomes pale, frothy, and doubles in volume (about 2-3 minutes)
The emulsion
- Remove the bowl from the heat. This is the crucial step: while whisking non-stop, begin adding the hot, melted vegan butter literally drop by drop at first. Once the emulsion starts to form and thicken, you can pour the remaining butter in a very slow, thin stream.
Seasoning
- Once all the butter is incorporated and the sauce is thick and glossy, whisk in the sea salt and a pinch of cayenne pepper. Serve immediately.
Chef's Tip: How to Rescue a Broken HollandaiseEven professionals sometimes split a sauce. If your dairy-free Hollandaise separates and looks curdled, don't throw it away! The secret to saving it is temperature and friction. Simply add exactly one tablespoon of boiling hot water into a clean bowl, then vigorously whisk your broken sauce into the hot water, a little at a time. The emulsion will magically come back together, smoother than ever