The BEST Hollandaise Sauce

I have probably made the “by the book” traditional Hollandaise for years as I am a fan of brunch, spiked orange juice, a fat platter of funky styled Benny eggs with a heaping  dollop of Hollandaise sauce dropping down your poached eggs like hot lava.

What if I said I have come up with a way to omit the unhealthiest part of the traditional recipe and give you control for taste, fat content and amount of salt by replacing that ingredient with everyone’s favorite. Maybe not everyone because not everyone is cool But if you are, then you will love this substitution.

I am not bluffing. I am merely building suspense as this recipe is the real deal holeyfield.


  • 2 egg yolks
  • 1/3 cup skim milk
  • 1/2 cup. grated cheese
  • 1 tsp. coconut oil

You will also need:

  • Metal bowl for double boiling
  • Sauce pan
  • Whisk
  • Appetite
  • A blender (If using low fat cheese)


  1. Put 1.5 cup of water in a sauce pan and bring to a boil.
  2. In the metal bowl (off heat) add milk, oil and cheese. Top the hot sauce pan with the metal bowl and lightly mix. Lower heat to medium. Watch closely and make sure it melts evenly by mixing it every minute or so.
  3. Once evenly melted, bust out the whisk and crack those egg yolks into the milk cheese mix and continuously whisk without keeping mixture over heat for two long. This should be a 2 minute process. (If you stop for a more than a second, you may find yourself with overcooked yolks.)
  4. Remove the bowl from the double boiler. Season with salt and pepper to your taste. Drizzle on top of anything and anyone.

*** If you are using dry or cheeses that are low in fat, mix the sauce in a blender before serving as there will be clumps. (Fat melts better)***



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