This blue cheese hollandaise is a lighter, foolproof take on the classic sauce. Buttermilk does the work that loads of butter usually do, so it stays tangy and never splits.
Classic hollandaise is an emulsion of butter and egg yolks that can break if you rush it. This version starts with a buttermilk and flour base, so it is stable, tangy and much simpler. You just whisk it over simmering water until it thickens.
I pile it onto toasted English muffins with seared steak, a poached egg and crumbled blue cheese. For more brunch ideas, try my portobello eggs benedict or some homemade English muffins.
Blue Cheese Hollandaise and Bennys Ingredients
Here is what you need for the buttermilk hollandaise and the steak and blue cheese bennys.
For the Buttermilk Hollandaise
- Buttermilk: the tangy base that keeps the sauce light.
- Flour: a little, to thicken and stabilize the sauce.
- Egg yolks: for the rich, glossy hollandaise texture.
- Lemon zest: for bright, fresh flavor.
- Butter: just two tablespoons, whisked in at the end.
- Blue cheese: about 1 oz, crumbled and melted into the warm sauce.
For the Steak and Blue Cheese Bennys
- Eggs: for poaching.
- English muffins: split and toasted.
- Leftover steak: sliced thinly across the grain.
- Extra blue cheese: crumbled, for garnish (optional).
- Green onion or chives: minced, to finish.
Full recipe quantities listed in the recipe card at the bottom of the article.
Variations and Substitutions
This blue cheese hollandaise is easy to make your own.
- Plain hollandaise: leave out the blue cheese for a classic buttermilk hollandaise.
- Swap the protein: use back bacon, smoked salmon or sauteed mushrooms instead of steak.
- Adjust the cheese: use more blue cheese for a sharper sauce, or less for a mild one.
- Use a different base: swap the English muffins for homemade English muffins or toasted sourdough.
- Add lemon juice: a squeeze brightens the sauce if you like it tangier.
Grab These Tools
- Heatproof bowl: to cook the hollandaise over water.
- Saucepan: for the simmering water and for poaching.
- Whisk: the key to a smooth sauce.
- Slotted spoon: for lifting the poached eggs.
How to Make Blue Cheese Hollandaise and Bennys
The sauce comes together in one bowl, then you assemble the bennys.
Make the Buttermilk Hollandaise
Whisk the buttermilk and flour in a heatproof bowl until smooth. Whisk in the egg yolks and lemon zest.
Cook It Until Thick
Set the bowl over a saucepan of simmering water. Cook, whisking often, until the sauce is hot and thick. Whisk in the butter and the crumbled blue cheese until it melts, then season with salt.
Poach the Eggs
Poach the eggs in simmering water with a splash of vinegar. Lift them out with a slotted spoon.
Assemble the Bennys
Top each toasted English muffin with steak, a poached egg and a spoonful of warm blue cheese hollandaise. Finish with green onion and a little extra blue cheese, if you like.
5 Common Mistakes When Making Blue Cheese Hollandaise
Here are the most frequent mix-ups to avoid when making blue cheese hollandaise:
- Too much heat: keep the water at a gentle simmer, or the egg yolks scramble.
- Not whisking enough: whisk often so the sauce stays smooth.
- Rushing the poach: use barely simmering water so the eggs hold together.
- Cold steak: warm the sliced steak first so the bennys are not lukewarm.
- Holding the sauce too long: serve it hot, since it thickens as it sits.
Make Ahead and Storage
Hollandaise is best fresh, but a little prep makes brunch easier.
Make Ahead
- Prep the parts: slice the steak and toast the muffins ahead of time.
- Make the sauce last: whisk it up just before serving.
Storing Leftover Hollandaise
- In the fridge: store leftover sauce in an airtight container for up to 2 days.
- Reheat gently: warm it over low heat or simmering water, whisking, until smooth.
How to Serve Steak and Blue Cheese Bennys
These bennys are rich, so a few simple sides round out the plate.
What to Serve With Them
- Crispy potatoes: my fried potatoes are the perfect brunch side.
- A green salad: something light and lemony cuts the richness.
- Fresh fruit: a bowl of berries keeps it fresh.
More Brunch Ideas
- Go meat-free: try my portobello eggs benedict.
- Feed a crowd: a French toast bake is easy for a group.
How to Make the Best Blue Cheese Hollandaise: Final Notes + Secrets
A few small things make this sauce shine.
- Whisk constantly near the end: it thickens fast once it is hot.
- Use room temperature butter: it melts in smoothly.
- Season at the end: blue cheese is salty, so taste before adding more salt.
- Slice steak thinly: thin slices against the grain stay tender.
- Poach fresh eggs: fresher eggs hold their shape best.
FAQs About Blue Cheese Hollandaise
Just skimming through? Here are some quick answers to the commonly-asked questions.
Blue cheese hollandaise is a classic hollandaise sauce with crumbled blue cheese added. It is rich, tangy and a little sharp. My version uses a buttermilk base, so it is lighter than the all-butter classic. It is wonderful over steak and eggs.
This buttermilk hollandaise swaps most of the butter for tangy buttermilk. A little flour thickens it, and egg yolks keep it rich. You use just two tablespoons of butter instead of a full cup. It has far less saturated fat than classic hollandaise.
Hollandaise usually splits from too much heat. Keep the water at a gentle simmer, not a boil. Whisk the sauce often as it cooks. This buttermilk version is more forgiving than the classic, so it is a good place to start.
Use any tender leftover steak, sliced thinly across the grain. Ribeye, striploin or tenderloin all work well. This is a great way to use up last night’s steak. Warm the slices gently so the bennys are hot.
Hollandaise is best made just before serving. You can prep the steak and toast the muffins ahead. Store leftover sauce in the fridge for up to 2 days. Reheat it gently over low heat, whisking until smooth.
Blue cheese hollandaise is great on more than bennys. Spoon it over grilled steak, roasted asparagus or a baked potato. It is also lovely on a simple poached egg. Anywhere you want a rich, tangy sauce, it works.
Yes, just leave it out for a plain buttermilk hollandaise. The sauce is delicious on its own. You will still get a tangy, glossy hollandaise. Add the blue cheese only to the plates that want it.
Bring a pot of water to a bare simmer with a splash of vinegar. Slip in each egg and cook about 3 minutes for a runny yolk. Lift them out with a slotted spoon. Fresh eggs hold their shape best.
More Brunch Recipes You’ll Love
- Portobello Mushroom Eggs Benedict
- Homemade English Muffins
- Breakfast Recipes with Sausage and Eggs
- French Toast Bake
- Crispy Fried Potatoes
Buttermilk Hollandaise Sauce + Steak & Blue Cheese Bennys
Ingredients
For the buttermilk hollandaise
- ½ cup buttermilk
- 1 tbsp flour
- 2 egg yolks
- ½ tsp finely grated lemon zest
- 2 tbsp butter room temperature
- salt to taste
- 1 oz blue cheese crumbled (about 1/4 cup)
For the steak & blue cheese benny
- eggs for poaching
- vinegar a splash, for poaching
- English muffins toasted
- blue cheese extra, for garnish (optional)
- leftover steak sliced thinly across the grain
- green onion or chives minced
Instructions
- Make the hollandaise: Whisk the buttermilk with the flour in a heatproof bowl until smooth. Whisk in the egg yolks and lemon zest. Position the bowl over a saucepan of simmering water and cook, whisking frequently, until the mixture is hot and thickens. Whisk in the butter, then whisk in the crumbled blue cheese until mostly melted. Season with salt. Serve hot.
- Assemble the bennys: Poach the eggs in simmering water with a splash of vinegar. Top each toasted English muffin half with thinly sliced steak, a poached egg, a generous spoonful of the warm buttermilk hollandaise, crumbled blue cheese and a scatter of green onion or chives.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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