If you've ever ordered eggs Benedict at a restaurant before, you've almost certainly tasted Hollandaise sauce. A rich, creamy sauce popular on spring holidays, Mother's Day, and at year-round brunches, Hollandaise is considered one of the five "mother" sauces of French cooking.

To help you slide Hollandaise into your weekly routine without the need to become a sous chef, we've discovered five traditional and innovative ways to use our mouthwatering, no-dairy mock hollandaise sauce recipe made with Primal Kitchen Mayo.

How to Use Hollandaise

Heated and served atop eggs, meats, or veggies, this creamy sauce is perfect for a springtime brunch or an al fresco meal in your backyard. The best part is that you don't have to be a master of French cooking techniques to whip up the five easy recipes below. By using our cheater mock Hollandaise recipe than making it from scratch, you can have a scrumptious meal on the table in no time. 

eggs benedict

No-Bread Eggs Benedict

Eggs Benedict is a brunch hero. Creamy mock hollandaise coats savory ham and rich egg with a fluffy English muffin soaking up the yolk and sauce at the bottom. Equal parts savory and decadent, this dish is perfect for lazy Sunday mornings or an elegant Mother’s Day brunch. Our easy recipe skips the bread entirely, opting to rest the eggs on a sturdy base of cooked ham, but you can also lightly toast your favorite grain-free bread and place it on the bottom. 

A closeup of salmon covered in hollandaise sauce with lemon and asparagus also on the plate.

Salmon with Hollandaise Sauce

If salmon is a staple in your lunch or dinner rotation, you won’t want to miss this simple recipe. The delicate, rich flavor of salmon mingles with the thick, creamy texture of the hollandaise for an elegant dish with just a few ingredients. Here's how to put it all together:

  • Preheat a lightly oiled skillet (we love cast iron, but you can use any pan)
  • Coat your salmon filet with Primal Kitchen Avocado Oil and season with salt and pepper.
  • Cook on high heat, skin side down, for five minutes. Flip and cook for another 5 minutes.
  • In the meantime, heat your mock hollandaise sauce in a small saucepan. 
  • Plate your salmon, then pour the hollandaise on top. Serve with potatoes, cauliflower rice, or the asparagus recipe below.

Asparagus with Hollandaise

Asparagus with Hollandaise Sauce

Vegetable sides can get boring, with the same bland dishes rotating in and out. Break up your string bean routine with elegant asparagus blanketed in a creamy layer of our no-dairy Hollandaise. Maybe it's their popularity at fancy steakhouses or the fact that the stalks look like dainty little trees, but asparagus can elevate any plate in a snap. Serve alongside fish, roasted chicken, or a juicy filet.

Steak is drizzled with hollandaise with a yellow saucer of hollandaise.

Steak with Hollandaise

Meat lovers can appreciate the flavor, variety, and “oomph” a delicious sauce adds. Made without dairy, soy, or canola, our easy 2-ingredient hollandaise is perfect for dipping and dunking any cut of steak. To make this simple reverse-seared steak, follow these instructions:

  • Preheat your oven to 200°F.
  • Season your steak with salt and pepper.
  • Place your steak on a pan in the oven.
  • Cook until the center of the steak reaches 115°F. Remove from oven.
  • Spray a hot cast iron pan with avocado oil. Add the steak and sear for about a minute on each side.
  • Let the seared steak cool for 10 minutes (it’ll finish cooking as it’s resting). Drizzle with hollandaise and serve.
broccoli with sauce


Broccoli with Hollandaise Sauce

If you love broccoli with cheese sauce but want to ditch the dairy, make the switch to our easy mock Hollandaise Sauce. Broccoli serves as an earthy, savory base for this full-flavored sauce and roasting will caramelize the broccoli to add the perfectly crisp edges that you crave. How to make it:

  • Preheat your oven to 425°F.
  • Cut a head of broccoli into florets (leaving as much stem as you like).
  • Drizzle Primal Kitchen Organic Extra Virgin Olive Oil over the broccoli. Mix with clean hands to coat.
  • Season with salt and pepper. Place on a baking sheet.
  • Roast at 425°F for 20-30 minutes.
  • In the meantime, heat your Hollandaise in a small saucepan.
  • Top roasted broccoli with a drizzle of Hollandaise and a pinch of fresh parsley for a saucy side dish the whole fam will love.

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