Hollandaise & Mayonnaise (Breakfast/Egg) Sauce

And their sister/secondary sauces like Bearnaise (Tarragon), Maltaise (Blood Orange), and Mousseline (Cream & Egg)

Hollandaise

🧈 Ingredients

• 4 tbsp tahini

• 2 tbsp (yellow) split peas (pulsed into a flour/powder)

• ¼ tsp baking soda or just replace water with carbonated water

  • (baking soda gives it a bit of the “egg-y” background flavor, but it’s very high is sodium!)

• 8 tbsp water

• 4 tbsp lemon juice

• ¹⁄₂ tbsp apple cider vinegar

1. Pulse your split peas into flour/powder.

2. Add your tahini, split-pea flour, baking soda, and 2 tbsp of the water

3. Now mix in the apple cider vinegar in small amounts at a time so it doesn’t overflow, and put on low heat—no double boiler needed.

4. Now add the lemon juice and remaining water while stirring and mixture will expand and thicken.

5. you can now stir in a pinch of ground cayenne to taste (or paprika if you want the look without the added spiciness).

Mayonnaise

For Mayonnaise, we will modify our Hollandaise sauce recipe:

• use only 1 tbsp lemon juice from the recipe

• add 2 tbsp apple cider vinegar

• remove cayenne powder

• add ¹⁄₆ tsp of mustard powder

After the sauce has thickened, place it in the refrigerator or freezer to cool down. Reduce it as much as you like to get it as thick or thin as you like.

Sister Sauces

Bearnaise (Tarragon & White Wine Vinegar) Sauce

For Bearnaise we will modify our Hollandaise sauce recipe:

• replace the lemon juice in Hollandaise sauce with white wine vinegar

• 1 tsp finely ground tarragon

• 1 tbsp shallots or ¹⁄₂ tbsp garlic (fresh or ¼ powder) ¹⁄₂ tbsp red onion

Start by sauteeing the shallots and tarragon then deglaze (when they start to color) with ¹⁄₂ of the white wine vinegar. Afterwards, everything is the same as Hollandaise sauce except omit the no cayenne powder.

Maltaise (Blood Orange) Sauce

For Maltaise we will modify our Hollandaise sauce recipe:

• replace the lemon juice in Hollandaise sauce with blood orange juice

• 1 tsp blood orange zest

Follow the Hollandaise instructions and add orange zest in place of the cayenne powder

Mousseline (Cream & Egg) Sauce

For Mousseline we will modify our Hollandaise sauce recipe:

• replace the water with ¹⁄₂ cup of heavy oat milk/cream

1. First, blend 1 tbsp oats into oat flour.

2. add all water (8 tbsp) and all oat flour to a jar and whisk, or cover with a lid and shake, well.

This oat milk works for drinking or any other oat milk recipe too! (Use a ½ tbsp instead to make normal drinking oat milk.)

Follow the Hollandaise instructions otherwise and omit the cayenne powder if you like.