No-Egg Hollandaise Sauce

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No-Egg Hollandaise Sauce

Hollandaise sauce  is one of the key ingredients for Eggs Benedict, and is traditionally made with egg yolk, butter and lemon juice. Crowned with a little salt and white pepper, this sauce can’t quite be matched with plant-based substitutes.

With Nomelet’s egg yolk mimicking a silky and soft texture, we can make a quick and fool-proof vegan substitute. Psyllium husk powder is used to make sure that the sauce doesn’t break with the addition of acids


  • 3 tbsp Nomelet (45 ml)
  • ½ cup Vegan Butter (melted)
  • 1 ml Lemon Juice
  • 1 ml White Wine Vinegar
  • 0.1 g Psyllium Husk Powder
  • Pinch of White Pepper
  • Pinch of salt



  • Pour the Nomelet into a jug. Slowly add the vegan butter using a hand blender and keep blending until it is fully emulsified.
  • Add the psyllium husk powder and keep blending. After it starts to thicken ad the lemon juice and white wine vinegar.
  • Add the salt and White pepper to your taste and blend it for the last time.
  • Serve it immediately.




The sauce can be stored at room temperature for 2 hours. If stored in the refrigerator, it will firm up. Before serving, quickly blend again with a hand blender.

  • Author: Yağmur Dide Vurgun
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