Sweet And Crumby

Baking, a Love Story

Mock Hollandaise in a Real World


I live just outside of Los Angeles, and I actually love it—minus the stand-still, mind numbing traffic. There’s absolutely nothing good that can be said about that. I am someone who needs action to be happy, a life that is constantly on the go, and living near LA gives that to me, in spades.


And in the land of fake boobs, blindingly white teeth and wrinkle-free foreheads, there is an odd richness here. A place where just about anyone is accepted for being who they are. Ironic isn’t it? The land of fakeness actually offers a sanctuary amid the chaos where one can be his or her authentic self with little prejudice. Whether it’s the color of one’s skin, the accent one does or doesn’t have, the God(s) one worships,or the lifestyle one chooses, there are hoards of people who like you just as you are and hail diversity.


Much like LA, this mock Hollandaise, although it appears phony, also has an underlying depth of flavor. One, that on its own can stand up to any variety of Eggs Benedict, and at the end of the day doesn’t offer up the hefty dose of fat and calories that Hollandaise sauce is usually famous for. It’s tart yet creamy and lusciously drips down the sides of the perfectly poached eggfresh ripe tomato and over the sauteed spinach.

A perfectly poached egg with crab Benedict—how to below.

Although LA has its rough edges, if you look closely you may find the diamond.

Bel Aire Rd., about 2 blocks from where I live. Life's good.

Bel Aire Rd., about 2 blocks from where I live. Life’s good.

I will leave you on this last note…:)

Mock Hollandaise Sauce

Minorly Changed from Eating Well magazine
1 T. butter
3/4 c. lowfat buttermilk (calls for nonfat but I never can find that in the market)
1 T. cornstarch
1/2 t. salt
pinch of cayenne
pinch of white pepper
3 drops of sriracha (less if you don’t like spicy, more if you like spicier)
1 large egg, beaten
1 T. lemon juice
1-2 T. hot water as needed for consistency

To make the sauce: Heat the butter in a small pan over medium heat until it is melted and turns a slightly golden brown color, about 30 seconds. Remove it from the heat and set aside. In a small sauce pan, whisk together 1/4 c. of the buttermilk and cornstarch until smooth. Add the salt, cayenne, white pepper and sriracha and whisk.  Whisk in the beaten egg and remaining 1/2 c. buttermilk.

Turn your sauce pan over medium-low heat and whisk constantly until it comes to a mild simmer. Simmer for about 15 seconds, continually whisking. Take off of the heat and stir in lemon juice and melted butter. If the sauce is not thin enough to pour over your egg, then add 1 T. of hot water and stir again. You can add another tablespoon of water if it still needs more thinning. Taste your sauce and add salt, more sriracha or extra pepper as needed.

How to Poach the Perfect Egg (Alton Brown Style)

Make sure to use very fresh eggs. The fresher they are, the more the white sticks together and doesn’t spread out in the pan.

Step 1: Use a large nonstick skillet, not a pot!  Fill it with hot water, about one inch from the top. Add 1 T. of white wine or champagne vinegar (or plain vinegar works too) and stir. Heat over high heat until it gets to a gentle simmer.

Step 2: Get out some individual mini ramekins or small fingertip bowls, one per number of eggs you want to poach. I wouldn’t poach more than three eggs at one time though. Crack each egg into its own ramekin.

Step 3: Once your water is simmering, turn it down just a tad so it is a gentle simmer. Then, holding the bowl just barely above the water, pour each egg out into a different area of the pan.


Step 4: COVER and turn off the burner!


Step 5: Cook for exactly FOUR minutes, no more, no less.


Step 6: With a slotted spoon or spatula, carefully lift each egg out onto a plate. Soak up the excess water with paper towel.

Eggs Benedict Florentine

Make your Hollandaise sauce so it is ready to go when your eggs are done. After you’ve made your sauce, use the pan that you melted and browned the butter in to saute your spinach. Just wipe out excess butter with a paper towel, and cook cleaned and dry spinach (a handful or so) in the pan and saute. Turn off and cover to fully wilt. Put your toast or English muffin in the toaster but don’t pull the trigger yet. Poach the most perfect eggs in the world using directions above.  After you cover your pan and are waiting for the eggs to cook their 4 minutes, put your toast down. Remove the cooked eggs with a slotted spoon and place on a plate. Use a paper towel to gently soak up any extra water. Layer your toast, then a little spinach, a slice of fresh tomato if you so choose, gently place the egg on top and break it open. Drizzle the hollandaise over the egg and crack some fresh pepper and a pinch of salt over it to seal the deal.

47 thoughts on “Mock Hollandaise in a Real World

  1. Maybe because its your home you see the reality despite the fake facade? 🙂
    Your mock sauce looks just as delicious as the original!

    Choc Chip Uru

  2. WIth but a tbsp of butter this really is a low-fat hollandaise, Geni. I’m more than willing to give it a try. I love hollandaise but, like most, I rarely have it. This could change everything! Thanks, Geni!

  3. Can’t wait to give this mock Hollandaise a try – sound fabulous and anything at the moment with less calories is a bargain.
    🙂 Mandy

  4. Thanks for the egg poaching tip, this will be handy someday

  5. Sounds so much healthier! Love your little write up on LA, now it all makes sense to this midwesterner!

    • It really all depends where you land in LA. It’s fairly spread out and has it’s good, bad and ugly like any other big city, but the general vibe of the city and the suburbs that directly surround it are very inclusive and prejudice just doesn’t fly around here.

  6. The poached egg is done perfect and a rather healthy Hollandaise.

  7. This looks better than the original sauce…..added to list of things to try!

  8. Looks yummy!! I’m glad you shared about LA. I’ve never been and it helps to hear from people who love their homes, to break down stereotypes.

  9. Just because it’s not the real deal, doesn’t mean it’s not awesome in it’s own right! This hollandaise definitely sounds worth giving a go!

  10. Thanks for your recipe and LA insight. I just moved here and it’s SO true. I often find hollandaise too rich to handle so I’m eager to give this a shot.

  11. That sauce sounds wonderful. I’ll definitely have to try it.
    I really need to try poaching eggs this way too. I have an egg poacher, but it’s hard to cook them properly in that thing. I can never get the timing right.

  12. A few drops of sriracha is always a good thing…just like being at a sporting event in LA and hearing “I love LA” at the end of the game. 🙂

  13. Geni, First, your photos are like magazine quality! 2nd, as I’ve never been to LA, you’ve just made me want to add it to my bucket list! And lastly, I’ve never heard of a mock hollandaise so I’m very curious to try this out. Whenever I make eggs bebdict for guests there is that hesitation I sense of their worry of fat!! Well, no more!! I’ve got to try your poaching technique too! Wow, you’re full of good info in this post!!

    • Thanks for all of the nice compliments Linda. I blush at the photo one, but honestly, if I do have to admit it, I was fairly proud of that shot. I am not always the best photographer but now and then I feel like I shoot a good one. Hope you do make it to LA and let me show you around and invite you for dinner. This sauce is alot tarter than the original version but I think it has a great flavor profile and a nice light creaminess to it.

  14. hey I am all for anything that takes less time and energy and yet still gives you the same end result- even better. Yours looks even better than the original. Can’t wait to try this

  15. I have to try this recipe! I rarely make Hollandaise Sauce as the amount of butter is stunning. This is a great post Geni!

  16. Oh, this looks delicious. I love eggs florentine (being a vegetarian and all means I can’t eat the other versions). Love the healthy take on it.

    I live in SF, and I definitely think L.A. has its good points – weather, lovely Spanish architecture, great Mexican food, nice vintage stores, and, as you said, diversity and a lovely anything-goes acceptance of everyone. I hate that people think its a “shallow” place just ’cause of the movie industry.

  17. This breakfast is a family favorite of ours.. (my hollandaise actually comes from a packet, so I fear it wouldn’t count as “mock”) I’ll have to give this a try given the lower calories are always welcome here too:) I love LA.. how lucky are you to live there!! I would too if I could. It’s wonderful to live in a city that is tolerant, ours is fairly tolerant here as well, so I know I would fit right in in LA! xx

    • I actually really like the Knorr packet as well, but this recipe did win me over and isn’t much harder than making the packet. Well, I don’t think you should trade your home town any time soon. I always envy your beautiful photos of the area around your home.

  18. Your Hollandaise sauce looks great, without all the fat in it…yes, for these same reasons I love LA…beautiful picture of the street Geni!
    Enjoy the rest of your week 🙂

  19. I’m usually not a huge poached egg fan, but I can totally see myself trying this. It just looks so amazing and decadent. Perfect for a weekend brunch

  20. this looks absolutely wonderful!! I would leap out of bed for this in the morning!
    Mary x

  21. I’ll have to pass this on to Hubs, he is a huge Eggs Benny fan! Hope all is well with you, Geni!

  22. OMG, that is delicious and so simple. Gotta try this soon.

  23. Changed the recipe a bit and used lettuce instead of spinach and normal bread. It tasted great! (Although I didn’t manage completely perfect poached eggs because I didn’t follow the instructions close enough 😉 Still got some sauce left- tastes good with bread and parmesan.

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