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Fauxllandaise (High-Protein Mock Hollandaise)

Creamy, tangy, and packed with protein, this lighter hollandaise-style sauce uses eggs, cottage cheese or yogurt, mustard, and nutritional yeast to create a silky base that cooks up beautifully for breakfast bowls, Benedict-style dishes, and savory scrambles.
Course Breakfast, Brunch, Sauce
Cuisine American, French-inspired
Keyword cottage cheese sauce, egg white sauce, eggs benedict sauce, healthy hollandaise, high protein breakfast sauce, high protein sauce, mock hollandaise
Prep Time 5 minutes
Total Time 5 minutes
Servings 4 1/2 cup servings
Calories 125kcal
Author sunny

Equipment

  • blender, immersion blender, or food processor
  • jar or squeeze bottle for storage
  • small skillet or saucepan for warming

Ingredients

base ingredients

  • 8 egg whites
  • 4 whole eggs
  • 4 tsp. blended cottage cheese OR plain nonfat Greek yogurt
  • 1/4 cup water + 4 tsp. whole milk powder (milk powder optional)
  • 4 tsp. Dusseldorf mustard (can substitute Dijon or even dry mustard powder)
  • 4 tsp. nutritional yeast
  • 1/2 tsp. kosher salt (I like Diamond Crystal)

optional flavor boosters

  • scant pinch black salt (kala namak) (for eggy flavor -- add after cooking)
  • scant pinch MSG (for deeper umami -- add before or after cooking)

other optional additions to taste

  • 1/4 tsp. turmeric
  • 1/4 tsp. white or black pepper
  • 1/4 tsp. onion powder
  • tiny splash vinegar or lemon juice

Instructions

blend the mixture

  • Add all ingredients to a blender, immersion blender cup, or food processor. Blend just until smooth. Avoid over-aerating the mixture. A little foam is fine and will settle in the refrigerator.

chill

  • Pour the mixture into a jar or squeeze bottle and refrigerate. It will keep up to 3 days.

use

  • Shake gently before each use to recombine the mixture. Use about 1/4 cup per serving and heat slowly over low heat for best results. The mixture will thicken into a creamy, hollandaise-like texture as the eggs cook.

adjust flavor

  • Add black salt and/or MSG after cooking for the most precise flavor control.

Notes

Storage. Store in an airtight container in the refrigerator for up to 3 days.
Protein boost. Cottage cheese or Greek yogurt adds casein-based protein and helps create a creamy texture while keeping calories relatively low.
Blender tip. If using a high-speed blender (like Vitamix), pulse rather than fully blending to avoid whipping excess air into the mixture. If the mixture becomes foamy, simply let it rest in the refrigerator, and the foam will settle naturally.
Serving suggestions. Perfect for:
  • Sunny's Chesapeake Breakfast Bowl
  • Breakfast sandwiches
  • Savory breakfast strata
  • Eggs Benedict-style dishes
  • Roasted asparagus or greens