Hollandaise Sauce Without Lemon

Hollandaise sauce is considered one of the mother sauces in gastronomy. It is prepared as an emulsion of egg yolks, butter, and lemon juice.

In essence, the ingredients closely resemble those of mayonnaise, but the taste and appearance are quite different.

What Is Hollandaise Sauce Used For?

Do you like eggs benedict? Hollandaise sauce is most commonly used as the classic creamy, yellow, buttery topping used on top of eggs benedict at most breakfast diners.

This sauce has an almost velvety texture, which is perfectly accompanied by white meats.

For different roast fish preparations, you can put two tablespoons of hollandaise sauce on top, and you will take your dishes to a new level.

Since it is quite neutral in flavor, it can also be used to make salad dressings. This sauce is so versatile and wonderful that it turns simple steamed potatoes into a delight.

When I prepare it, I usually make enough to keep it in a jar all week. You should keep it in a glass jar, clean and dry, in the fridge.

By the way, if breakfast is one of your favorite meals, like it is for me, you have to check out this cookbook I got recently from Amazon, it has the most amazing breakfast recipes from all around the world.

Can You Make Hollandaise Sauce Without Lemon?

We don’t always have fresh lemons on hand for these preparations, and honestly, it’s not worth ruining good butter with an old lemon.

If you want to make hollandaise sauce, but you don’t have lemons at home, I recommend substituting one tablespoon of white wine for cooking, and one tablespoon of vinegar.

The result is delicious. In fact, I like this variation more than the traditional version.

So, let’s make our hollandaise sauce without lemon!

How To Make Hollandaise Sauce Without Lemon

1. The first step is to clarify the butter. Butter is made up of 80% fat, and 20% liquid. The clarification process consists of separating the liquid from the fat. It’s the fat that we want for the hollandaise sauce.

2. Place the butter in a small saucepan over low heat for a few minutes until melted. Don’t let the butter boil. Once it is melted, place the butter in a glass measuring jug so you can extract the fatty part, which floats on the surface.

3. Let the butter sit, then remove the foam that formed on the surface with a strainer.

4. Heat a bowl. If you’re using a metal bowl, use a water bath, but if it is glass, you can put it in the microwave for about 30-40 seconds.

5. Place the egg yolks, vinegar, wine, and a pinch of salt in the bowl.

6. With the electric mixer, beat the yolks until they are whitish and frothy. 7. While continuing to beat, add the clarified butter, little by little, falling as a thread, almost drop by drop.

7. When you have added almost all of the butter, the sauce should have emulsified, and increased in volume. The whitish liquid left in the bottom of the butter jar can be discarded.

8. Taste the sauce, and if necessary, add a pinch of salt. If you want you can add a pinch of pepper. Try to keep the sauce warm until serving time. You can use a Bath Marie for this.

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