⭐ Buttermilk (Best Fat-Free Option)
1 teaspoon per egg yolk Quick tip: Buttermilk adds acidity but is much thinner, so it should be used sparingly to avoid thinning the sauce excessively.
Buttermilk provides the necessary acidity to balance the richness of Hollandaise but lacks the thickness of sour cream, which can challenge the emulsion’s stability. Its lower fat content means it cannot contribute to creaminess as effectively.
To use buttermilk successfully, add it in small amounts and compensate by slightly reducing other liquids or increasing butter to maintain thickness. Whisk gently and keep the temperature controlled.
The sauce will be tangier and thinner, with a lighter mouthfeel compared to the original.