Best Egg Substitute in Hollandaise Sauce

Aquafaba, the liquid from cooked chickpeas, contains proteins and starches that act as emulsifiers and stabilizers, closely mimicking the functional properties of egg yolks in Hollandaise sauce. Its ability to trap air and bind fat makes it an effective substitute for the egg's emulsifying role.

To achieve optimal results, use the liquid from unsalted canned chickpeas or homemade chickpea cooking water. Whisk aquafaba gently but thoroughly with melted butter and acid (lemon juice or vinegar) to build a stable emulsion. Avoid overheating to prevent breaking the sauce.

The final sauce will be slightly lighter in color and may have a subtle legume undertone, but the texture and mouthfeel remain close to traditional Hollandaise, making it the best vegan-friendly alternative.

Mayonnaise is an emulsion of oil, egg yolk, and acid, so it inherently contains the emulsifiers and fats needed to replicate the binding and creamy texture of Hollandaise. Using mayonnaise as a substitute simplifies the process since the emulsion is already stable.

When substituting, gently warm the mayonnaise with melted butter and lemon juice to avoid breaking the emulsion. Be cautious with heat and acidity levels to maintain smoothness.

The resulting sauce will be thicker and have a more pronounced tang and slight sweetness compared to classic Hollandaise, but it remains a practical and flavorful alternative.

Greek yogurt provides a creamy texture and some emulsifying proteins, which help thicken the sauce and add body. Its acidity complements the lemon juice in Hollandaise, but it lacks the fat content and lecithin of egg yolks, which are critical for stable emulsification.

To prevent curdling, incorporate Greek yogurt off heat or over very low heat, whisking continuously. Combining it with melted butter slowly helps build a smooth sauce.

The final sauce will be tangier and less rich, with a slightly grainy texture if overheated, making it a less ideal but workable substitute.

Cashew cream is made by blending soaked cashews with water, producing a thick, creamy liquid rich in fats and proteins that can mimic the mouthfeel of egg yolks. However, it lacks the lecithin and emulsifying proteins necessary for a fully stable Hollandaise emulsion.

When using cashew cream, gently warm it with melted butter and acid, whisking continuously to encourage emulsification. The sauce may separate if overheated or aggressively whisked.

The resulting sauce is richer and creamier but carries a distinct nutty flavor and a less silky texture compared to traditional Hollandaise.

Arrowroot starch acts as a thickening agent by gelatinizing when heated with liquid, helping to increase viscosity. However, it does not contain emulsifying agents like lecithin, so it cannot stabilize the fat and acid mixture in Hollandaise.

Use the slurry to thicken the sauce gently, combining with melted butter and lemon juice off heat to avoid clumping. The sauce requires constant whisking and careful temperature control.

The final product will be thinner, less creamy, and prone to separation, lacking the characteristic richness and mouthfeel of classic Hollandaise.