I’ve personally taste-tested a variety of hollandaise sauce substitutes to find the best one for every cooking occasion.
Whether you’re on the hunt for the closest flavor match, in need of a last-minute pantry substitute, or seeking an alternative tailored to your specific dietary requirements, rest assured that I’ve got you covered.
The best substitutes for hollandaise sauce are the one-minute version, hollandaise mix, and derivatives like bearnaise, choron, and foyot. A simpler substitute for hollandaise is a mixture of mayo, sour cream, and mustard. For a plant-based option, try the vegan hollandaise made with raw cashews.
Ready? Let’s jump right in.
The Experiment
I made eggs Benedict to test different hollandaise sauce substitutes.
Hollandaise is a classic French sauce made from egg yolks, butter, and lemon juice. It’s rich, creamy and decadent.
I was looking for a substitute that would bring a similar rich flavor and add elegance to your dishes in the same way hollandaise does.
Here are the substitutes I tested and my verdicts:
| Substitutes | How to Substitute | Verdict |
| Shortcut hollandaise Sauce | Replace in a 1:1 ratio | 10/10 |
| Hollandaise mix | Prep according to instructions and replace in a 1:1 ratio | 10/10 |
| Hollandaise derivatives | Replace in a 1:1 ratio | 10/10 |
| Cashew hollandaise | Replace in a 1:1 ratio | 9/10 |
| Mock hollandaise | Replace in a 1:1 ratio | 9/10 |
| Avocado hollandaise | Replace in a 1:1 ratio | 8/10 |
| Avgolemono | Replace in a 1:1 ratio | 8/10 |
| Beurre Blanc | Replace in a 1:1 ratio | 8/10 |
Psst… these aren’t the only suggestions I give!
Common uses for hollandaise sauce and the best substitutes
Hollandaise sauce is a classic partner for eggs Benedict, but here are some other uses and the best substitutes for those situations.
- As a dipping sauce: Try using one-minute hollandaise sauce, hollandaise mix, hollandaise derivatives, or vegan hollandaise. The mock hollandaise is also a great option that requires zero cooking.
- As an accompaniment for other proteins and vegetables: Try using cashew hollandaise, a buerre blanc, or Avgolemono for a lighter option.
- As a sandwich spread: Try using mock hollandaise sauce, or avocado hollandaise.
Hollandaise derivatives
All of these sauces share the same base as hollandaise – egg yolks and butter, but each of them have additions that make them slightly different.
They’re good alternatives if you’re getting bored of hollandaise or just want to surprise your guests.
- Bearnaise – this classic sauce boasts a delicious herby flavor thanks to the addition of tarragon and shallots. It’s typically served with steak, but it also worked nicely with my eggs Benedict.
- Choron sauce – if you’ve ever wondered what the combination of hollandaise and tomato ketchup would taste like, choron sauce is the substitute to try. The addition of tomato paste tints the classic hollandaise sauce a light orange color and gives it a sweet-acidic twist.
- Foyot sauce – if you’re a fan of rich, meaty flavors, foyot sauce is for you. Foyot is bearnaise sauce mixed with a concentrated meat reduction (glace de viande). It’s super flavorful.
- Mousseline sauce – this is hollandaise sauce with whipped cream. It’s extra decadent but still light and airy. Definitely worth a try!
- Maltaise sauce – the juice of blood oranges are added to your basic hollandaise, giving it a slightly sweeter flavor with a subtler tang.
How to substitute: Replace hollandaise in your recipe in a 1:1 ratio with your choice of hollandaise derivative.
Cashew hollandaise (vegan)
Whether you’re a vegan missing the luscious taste of hollandaise or you’re just avoiding dairy, this plant-based hollandaise recipe is perfect.
It uses raw cashews as the base, which blend up nicely into a deliciously creamy paste that you then mix with vegan butter or oil and lemon juice to make the sauce.
And a pinch of turmeric is all you need to replicate hollandaise’s light yellow color. Or you can use one of my tried and tested turmeric alternatives.
Psst… want an ‘eggy’ flavor? Add a pinch of black salt (or kala namak)!
You can also swap the cashews for silken tofu. The tofu sauce will be a little runnier and have more of a mild flavor, but not everyone has a blender powerful enough for cashews!
How to substitute: Replace traditional hollandaise in your recipe in a 1:1 ratio with this vegan hollandaise sauce.
Hollandaise mix
Don’t feel like dealing with raw eggs? Use a hollandaise mix instead!
This genius product is a lifesaver for quick meals.
All you need to do is combine the powdered mix with some milk and a bit of butter, and voila – you’ve got yourself a deliciously smooth hollandaise sauce ready to dress up your favorite dishes.
I always make sure to have a few packets in my cupboard for those last minute brunches.
How to substitute: Replace classic hollandaise sauce in your recipe in a 1:1 ratio with hollandaise mix prepared according to package instructions.
Mock hollandaise
This mock hollandaise is another excellent alternative if you want to avoid dealing with raw eggs.
This version from All Recipes uses a trio of readily available ingredients: mayo, mustard, and sour cream.
The result?
A decadent sauce that not only looks like classic hollandaise but also shares its velvety texture and slightly tangy flavor.
And all you need to do is mix the ingredients together and then warm them slightly. I had my sauce ready in 5 minutes.
How to substitute: Replace traditional hollandaise sauce in your recipe in a 1:1 ratio with this mock hollandaise sauce.
Avocado hollandaise
Another vegan hollandaise alternative is to use avocado as the base.
You need a slightly over-ripe avocado for best results, because these will give you the creamiest texture.
And then olive oil, lemon juice, and salt and pepper.
Super simple right?
The sauce is green, and the flavor is more grassy compared to a traditional hollandaise sauce. I also thought it was lighter, I guess because there’s no butter involved.
How to substitute: Replace traditional hollandaise sauce in your recipe in a 1:1 ratio with avocado hollandaise.
Avgolemono
Avgolemono is another lighter alternative to hollandaise.
With roots in Greek cuisine, this delightful sauce replaces the butter in hollandaise with a savory stock, reducing the calorie count without sacrificing flavor.
But the benefits of Avgolemono don’t stop there! Tempering the egg yolks with the stock is less likely to result in a split sauce, making this beginner-friendly.
The only downside is it has a more muted color than hollandaise, but it still tasted superb over my eggs benedict.
Want to give it a try? Check out Lemon and Olives for an easy recipe.
How to substitute: Replace hollandaise in your recipe in a 1:1 ratio with Avgolemono.
Beurre blanc
Want to stick with hollandaise’s French roots? Try whipping up a beurre blanc instead hollandaise.
This sauce skips the eggs and instead uses butter, wine, vinegar, and shallots to make velvety and rich sauce, that’s slightly sweet but also tangy.
It’s lighter consistency makes it perfect for serving over fish and vegetables. But it was also fabulous over my eggs Benedict.
How to substitute: Replace hollandaise in your recipe in a 1:1 ratio with Beurre Blanc.
Shortcut hollandaise sauce
Worried about making hollandaise because you’ve heard it’s really hard?
Serious Eats’ 1-minute hollandaise sauce is a game-changer!
This innovative take on the classic recipe is fool-proof and will save you loads of time.
Forget about the cumbersome whisking – with this method, all you need to do is combine the egg yolks and other ingredients in a glass and pour in warm butter steadily while blending.
In no time, you’ll have a rich, creamy, and unbelievably delicious hollandaise sauce that tastes exactly like the traditional version.
Trust me, I’ve been making hollandaise sauce with this method for ages, and no one can tell the difference.
How to substitute: Replace classic hollandaise sauce in your recipe in a 1:1 ratio with one-minute hollandaise.
Other options
These alternatives are veering away from the classic hollandaise sauce but are still superb accompaniments to most of the dishes you’d use hollandaise with.
- Bechamel sauce – this is another mother sauce, but it’s made with a roux base and milk, which gives it a richer, creamier consistency than hollandaise. The basic sauce is excellent on its own, or you can transform it into a cheese sauce for a more decadent accompaniment.
- Neven Maquire’s alternative bene sauce – this substitute uses a mixture of cream and butter to create a rich sauce that’s actually slightly lighter than traditional hollandaise.
- Red pepper cream sauce – this is another vegan alternative to hollandaise sauce. It added a vibrant pop of color and a slightly sweeter twist to my eggs Benedict that paired nicely with the ham’s saltiness.
- Crème-fraiche sauce/Greek yogurt – these are tangier than your regular hollandaise. Mix them with fresh herbs, lemon juice, and a pinch of salt for a more balanced flavor. Psst… these would taste superb over smoked salmon eggs Benedict.
- Sausage gravy – this substitute will bring a tasty Southern flair to your dish. It’s rich and creamy, and you can enjoy whole bits of savory sausage. Pro tip: swap the English muffins for biscuits to go full on Southern.
- Ranchero sauce – this is a bright sauce made from tomatoes, peppers, and broth. It tastes more savory than hollandaise sauce and added a Mexican twist to my usual eggs benedict. YUM.
How to jazz up hollandaise sauce
Decided you’re going to go with a hollandaise sauce after all? You don’t have to stick with plain hollandaise.
There are loads of easy ways to add more flavor into the sauce. Here are a few ideas:
- Substitute the butter for foie gras or drippings from chorizo, parma ham, or bacon for a meatier hollandaise. Seriously, if you’ve never used leftover bacon grease in your cooking you’re seriously missing out.
- Add a red wine reduction like with this recipe. This is great if you want something super sophisticated or you’re serving the hollandaise with red meat.
- Additions like hot sauce or a substitute like red pepper flakes are really easy if you want a fiery kick.
- Try infusing the melted butter with herbs or capers for a more complex flavor. I’ve done this with garlic before and my guests were raving about how good my sauce was!
- Add white cheddar or parmesan cheese for a more decadent sauce. Who doesn’t love cheese?
Mushrooms – substitute to avoid
While I was researching hollandaise substitutes I saw a website suggesting mushrooms as a substitute for hollandaise sauce.
You can’t replace a sauce with a side dish! Mushrooms are great with eggs Benedict, but you still need a sauce.
OF course, you could make a mushroom sauce but it wont be very similar to hollandaise.
13 Best Hollandaise Sauce Substitutes + 1 To Avoid
Ingredients
- 1 egg yolk
- 1 stick of unsalted butter
- 1 tsp water
- 1 tsp lemon juice
- pinch of kosher salt
- pinch of cayenne or hot sauce, optional
Instructions
- In a tall glass, combine the egg yolk, water, lemon juice, and salt.
- Melt butter in a small sauce pan over high heat until foaming.
- Place the immersion blender into the bottom of your tall glass and turn it on. While blending, slowly pour the hot butter in the glass. This will emulsify the egg yolk and lemon juice into a creamy sauce.
- Season to taste and serve immediately.
