Buttermilk Hollandaise Sauce + Steak & Blue Cheese Bennys

Buttermilk Hollandaise Sauce on Foodess.com

I am a major lover of hollandaise. I think every poached egg or steamed stalk of asparagus deserves to be swathed in a tangy, luscious sauce.

If you’ve ever made it from scratch, however, you know that it is nothing more than pure butter whisked into a thick emulsion with rich egg yolks, with a cursory splash of lemon juice.

Buttermilk Hollandaise Sauce on Foodess.com

Let me just say that I almost never adapt recipes to lighten them up. My approach to food (as a dietitian-slash-butter-enthusiast) is based on enjoying quality, and everything in moderation. I’d rather revel in the real stuff in a smaller serving than have a bigger portion of a mediocre substitute. Mindfulness and drawing true pleasure from eating are important tenets of my foodie credo.

That said…

I’m okay with butter in droves for breakfast from time to time, but I’d like to enjoy hollandaise much more often than that. So I introduced buttermilk to the mix. And guess what? This sauce is delicious in its own right, “light”-ness notwithstanding.

Two yolks, a couple of tablespoons of butter (versus the ten in most recipes…), a bit of flour to thicken and a bit of lemon zest are whisked into buttermilk over a saucepan of simmering water until the mixture becomes thick and creamy.

I will be enjoying eggs benny a whole lot more often now. Like this one, with leftover steak, blue cheese crumbles and green onion…

Ooooh yeah, baby, come to mama.

Buttermilk Hollandaise Sauce + Steak & Blue Cheese Bennys
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
The sauce is thicker than it shows in the photos - I revised the recipe after the photo shoot!
  • ½ cup buttermilk
  • 1 tbsp flour
  • 2 egg yolks
  • ½ tsp finely grated lemon zest
  • 2 tbsp butter, room temperature
  • Salt, to taste
For Steak & Blue Cheese Benny
  • Eggs for poaching
  • Splash of vinegar
  • English muffins, toasted
  • Blue cheese, crumbled
  • Leftover steak, sliced thinly across the grain
  • Green onion or chives, minced
  1. Whisk buttermilk with flour in a heatproof bowl until smooth. Whisk in egg yolks and lemon zest. Position bowl over a saucepan of simmering water and cook, whisking frequently, until mixture is hot and thickens. Whisk in butter. Serve hot.
If making eggs benedict, you can poach the eggs right in the same saucepan of simmering water used to make the sauce. Add a splash of vinegar and crack the eggs right into the water. Cook until whites are set but yolks are still soft (you can tell by gently pressing them). Top toasted english muffins with crumbled blue cheese, slices of steak, poached eggs, a generous spoonful of hollandaise sauce and a sprinkling of green onion.
  • http://www.foodpleasureandhealth.com Dixya @ Food, Pleasure, and Health

    i have seen a couple of hollandaise (another one was vegan) sauce on the blogosphere today, its a sign i need to get on it soon :)

    • http://www.foodess.com Jennifer Pallian

      I agree, totally a sign ;)

  • La Torontoise

    Love this recipe! And love holandaise:-)
    Can hardly wait for the new asperges to come to market… I’m also very concious about using butter.
    Could you possibly suggest other ingredients that could thicken the sauce without boosting its callories?
    Thank you very much!!
    Have a great day!

  • http://cookingforkeeps.com Nicole ~ Cooking for Keeps

    Hollandaise is my weakness, I could literally drink the stuff — in fact, I have, embarrassing as that is. I MUST must try this buttermilk variation. Although, I fear I’ll douse everything in the stuff now!

  • http://WildGooseTea.com Carol at Wild Goose Tea

    You are my new BEST friend. I adore bennies. In fact I have a cat named Bennie. But I get so guilty about the calories—-and yes I have the same theory about butter et al and moderation—that I rarely have them. Plus I have never had a bennie with steak. Well Done!!!!!

    • http://www.foodess.com Jennifer Pallian

      Hahaha Carol I’m glad you share my enthusiasm! I hope this recipe scratches the itch. New best friend high five! :)