Who doesn’t love hollandaise? Its decadent creaminess is the epitome of the perfect amount of too much. As the only one of the five French mother sauces that’s not thickened by a roux, it can be difficult to get right and is easily broken. But when it’s at its best, hollandaise is an amazing addition to all kinds of dishes—from benedicts and beyond.
Keeping your breakfast menu available all day can be hell for your mise en place, but if your lunch sales are dragging like they are across the country,2 keeping some breakfast items available all day can fight the slump. More guests, especially Gen Z, are looking for flexibility in mealtime occasions and shareable moments out of home (Culinary Edge “How Gen Z is changing the face of foodservice” March 2023) Creative use of sauces like hollandaise can help you be known as the go-to spot for those indulgent dishes available whenever guests’ cravings strike.
Not the Same Ol’ Dishes: New Flavors and Formats
The popularity of avocado toast has exploded over the last couple of years. But imagine if your restaurant was the only place to serve it with a chipotle and sun-dried tomato hollandaise drizzle? You’d give yourself a point of difference that puts you top of mind when guests are ready to go out for breakfast or brunch. Over half of operators recently surveyed by Technomic said having a “unique breakfast option” had a large impact on sales.1
The Flavors of Breakfast - Regional Inspiration
Mexican, Southern, French, BBQ and Chinese are the international or regional cuisine types guests find most appealing after traditional breakfasts when dining out.3 All of these can be incorporated into your hollandaise sauce relatively easy, giving guests that customization they’re looking for.
Twists on Familiar Favorites
By starting with a familiar foundation, you can bring in new and unique flavors that showcase your creativity. According to Datassential, “upscale brunch classics like eggs benedict peak in the spring during key brunch holidays like Easter and Mother’s Day” (Report Pro, Breakfast, October 2022).
Consider Chef Dana Cohen’s pulled pork eggs benedict.
It uses griddled corn bread instead of the traditional
English muffin and is topped with barbecue-braised
pulled pork, crisp apple slaw, and maple bourbon
hollandaise sauce. The layers of flavor are just outstanding.
The Changing Formats of Breakfast
With different flavors come corresponding formats such as burritos, tacos and quesadillas for Latin inspiration. Incorporating fried chicken for loaded waffles brings some Southern flare to breakfast. Frittatas, unique toasts and even burgers all allow for unique and custom flavor inclusions.
A cauliflower hash breakfast bowl delivers an unexpected breakfast delight with a healthy halo. It’s made with a sunny-side-up egg, avocado, black bean salsa, toasted pepitas, and topped with a roasted carrot chipotle hollandaise.
Easily Customize Your Hollandaise: Quick Start Recipes
Here’s a few simple additions that can bring entirely new dimensions to this sauce—with uses well beyond the breakfast menu.
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Variety Add Mexican Hollandaise Jalapeños, cilantro, lime juice and hot sauce Southern, Minted Hollandaise Orange juice concentrate, diced fresh ginger and parsley Smoked Salmon Hollandaise Chopped smoked salmon, capers, fresh dill and cayenne pepper Southwestern Chili & Cilantro Diced canned chipotle peppers, adobe sauce and cilantro Spicy Thai Orange Thai sweet chili sauce, orange marmalade and fresh chopped basil Spinach Artichoke Chopped spinach and chopped canned artichoke hearts Curry Hollandaise Your favorite variety of curry powder Roasted Pepper Hollandaise Julienne-cut roasted red pepper, chopped parsley Dill Hollandaise Dill weed and white wine
Further Ideas for your breakfast
For more ideas on how to up your breakfast game, be sure to check out Chef Dana Cohen’s recent Facebook Live demonstration. She prepares some innovative recipes and talks about ways you can grow breakfast and brunch sales. You might recognize Chef Dana from her appearances on FOX’s reality cooking competition program, Hell’s Kitchen. You can read more about her here.
1 Technomic Breakfast Consumer Trend Report 2015
2 Wall Street Journal, “We Don't Go Out to Lunch Anymore”; May 31, 2017
3 Mintel Restaurant Breakfast and Brunch Trends July 2017
