Healthier Hollandaise Sauce With Variations

Recipe by Tee Lee
READY IN: 18mins




  • Melt butter in a small saucepan over low heat.
  • Cook, swirling the pan, until butter turns golden, 30 to 60 seconds.
  • Pour into a small bowl and set aside.
  • Whisk 1/4 cup buttermilk, cornstarch, salt and cayenne (and mustard, if using) in a heavy medium saucepan until smooth.
  • In a small bowl, lightly beat egg.
  • Whisk egg and remaining 1/2 cup buttermilk into cornstarch mixture.
  • Set saucepan over medium-low heat and cook, whisking constantly, until mixture comes to a simmer (low boil).
  • Cook, whisking, for 15 more seconds.
  • Remove from heat and whisk in lemon juice (or orange juice, if using) and reserved golden butter.
  • Serve hot or warm.
  • MAKE AHEAD TIP:Cover and refrigerate for up to 2 days. Reheat in a microwave on High for 1 to 1 1/2 minutes, stirring once.