If you love a rich and creamy brunch sauce, this eggless hollandaise sauce is going to be a great addition to your recipe box.
Traditional hollandaise uses egg yolks, which can be tricky to cook and impossible to enjoy if you have an egg allergy or avoid eggs.
That is why I created this eggless version. It gives you the exact same buttery texture and tangy flavor without using any eggs at all.
It comes together quickly on the stove and stays smooth without splitting or curdling like the classic version often does.
You can pour it over roasted vegetables, breakfast dishes, or baked potatoes whenever you want something extra flavorful.
Why You’ll Love It
Silky Texture – Warm butter and cream create a smooth, glossy sauce that coats food beautifully.
Rich Balanced Flavor – Fresh lemon and Dijon balance the buttery richness with bright tang and gentle warmth.
Classic Savory Taste – Black salt adds the familiar savory depth that makes eggless Benedicts especially satisfying.
Inviting Golden Color – Turmeric gives the sauce a warm golden finish that looks beautiful on any plate.
Ingredient List
- 1/2 cup Unsalted Butter
- 1/2 cup Heavy Cream
- 1 1/2 tsp Cornstarch
- 1 tsp Dijon Mustard
- 2 tbsp Fresh Lemon Juice
- 1/4 tsp Turmeric
- 1/4 tsp Black Salt (kala namak)
- 1/8 tsp Cayenne Pepper
- 1/4 tsp Salt
Directions
Step 1
Melt the butter in a small saucepan or the microwave and keep it warm.
Step 2
In a separate small saucepan, whisk together the heavy cream, cornstarch, Dijon mustard, lemon juice, turmeric, black salt and cayenne until smooth with no lumps.
Step 3
Place over medium low heat and whisk constantly for 2 to 3 minutes until the mixture thickens slightly and coats the back of a spoon. Remove from the heat.
Step 4
Slowly drizzle in the warm melted butter while whisking vigorously so the sauce becomes silky, thick and glossy.
Step 5
Season with salt to taste and serve immediately over eggless benedicts, asparagus, salmon or roasted potatoes. If it thickens too much, whisk in a splash of warm water.
Tips
Whisk the Cornstarch While Cold
Mix the cornstarch into the cold heavy cream before placing the saucepan on the stove. This gives the cornstarch time to dissolve and helps prevent small lumps in the sauce.
Whisk the cream mixture until it looks completely smooth before heating it. Once the mixture warms up, any undissolved cornstarch can quickly turn into little clumps.
Keep the Butter Warm, Not Hot
The melted butter should still feel warm when you add it, but it should not be sizzling or steaming. Very hot butter can make the sauce oily and harder to combine smoothly.
If the butter cools while the cream mixture thickens, warm it briefly before adding it. The butter and cream mixture blend best when they are close in temperature.
Cook the Cream Mixture Gently
Use medium low heat and whisk constantly for the full 2 to 3 minutes. The mixture should thicken slightly and coat the back of a spoon, but it should not reach a strong boil.
If it starts bubbling heavily or sticking to the bottom, lower the heat right away. Gentle cooking keeps the sauce smooth and gives the cornstarch time to thicken it evenly.
Try These Next
- Eggless Brioche Bread
- Eggless Caesar Dressing
- Eggless Cheesy Omelet
- Eggless Creamy Spinach Quiche
- Eggless Mayonnaise
Questions You Might Have
Why is cornstarch used in this eggless hollandaise sauce?
Cornstarch helps thicken the sauce and gives it a smooth, creamy texture without eggs. Whisk it thoroughly into the cold cream before heating so it blends evenly.
Make sure to cook the mixture until it lightly coats the back of a spoon before adding the butter.
Eggless Hollandaise Sauce
Ingredients
Method
- Melt the butter in a small saucepan or the microwave and keep it warm.
- In a separate small saucepan, whisk together the heavy cream, cornstarch, Dijon mustard, lemon juice, turmeric, black salt and cayenne until smooth with no lumps.
- Place over medium low heat and whisk constantly for 2 to 3 minutes until the mixture thickens slightly and coats the back of a spoon. Remove from the heat.
- Slowly drizzle in the warm melted butter while whisking vigorously so the sauce becomes silky, thick and glossy.
- Season with salt to taste and serve immediately over eggless benedicts, asparagus, salmon or roasted potatoes. If it thickens too much, whisk in a splash of warm water.