11 Substitutes for Lemon Juice in Hollandaise Sauce

Hollandaise sauce is a staple of many kitchens.

It’s versatile, it’s delicious, and it’s the secret to making the perfect Eggs Benedict (if you’re ever in doubt about that last one, just ask any chef).

But what happens if you don’t have any lemon juice on hand?

You can substitute it with something else from your fridge, but you need to know what that ingredient is actually doing so you can swap it out for something comparable.

So, what’s the best substitute for lemon juice in Hollandaise sauce?

Vinegar is the best substitute for lemon juice in Hollandaise sauce. The acidity of vinegar will replicate the acidity of lemon juice, but it has a mellower taste that is more appropriate for some dishes.

11 Substitutes for Lemon Juice in Hollandaise Sauce

Here are 11 of our favorite substitutes for lemon juice in hollandaise sauce:

1. Parsley

There are times when you don’t have lemon juice on hand, but still need the flavor in your hollandaise sauce. But don’t panic! You can substitute it with parsley for a few reasons:

• Parsley adds ebullience, levity, freshness, and zest to the dish.
• It is a powerful natural diuretic and can help reduce bloating and blood pressure(source).
• It’s loaded with vitamin K(source).

Don’t worry – this substitution will not change the texture of your sauce.

Here’s how to use it:

Replace 1 teaspoon of lemon juice with 1 tablespoon of finely minced parsley in your sauce recipe.

If you want to make it extra special, choose flat leaf parsley instead of curly parsley as the flavor is more intense.

Now that you know about this substitute and how to easily use it, go ahead and give it a try!

2. White wine vinegar

White wine vinegar is a great substitute because it adds balance and depth to your sauce. 

It’s also beneficial: it may help regulate blood sugar, and it may provide short-term appetite control(source).

To use white wine vinegar as a substitute for lemon juice in your hollandaise sauce recipe, simply replace it at a 1 to 1 ratio.

So if your recipe called for one cup of lemon juice, add one cup of white wine vinegar instead. Mix thoroughly until combined and serve hot over your favorite dish.

3. Red wine vinegar

When it comes to hollandaise sauce, red wine vinegar is one of my favorite substitutes for lemon juice because of its tanginess and brightness.

You only need a tablespoon to replace the juice of an entire lemon, so it tends to go a long way. 

Not only that, but red wine vinegar also has several health benefits: it may help regulate blood sugar levels, contains powerful antioxidants, and even plays a role in weight management(source)!

As a bonus, it’s incredibly versatile, so you can use it in other recipes as well.

So next time you’re making hollandaise sauce and run out of lemon juice, try adding 1 tablespoon of red wine vinegar.

It’ll taste great and feel good, too!

4. Lime juice

Lime juice can be used as a delicious substitute for lemon juice.

It will add acidity, intensity, sharpness to your hollandaise sauce. 

What’s more, lime juice may improve your immunity, promote healthy skin, is high in vitamin C, and contains antioxidants(source).

To use it as a substitute for lemon juice in hollandaise sauce, just replace the amount called for with an equal amount of lime juice.

One tablespoon of lime juice is equal to one tablespoon of lemon juice.

5. Lemonade concentrate

If you don’t have fresh lemon juice—or if you’re just looking to experiment with some new ingredients in your kitchen—you can substitute lemonade concentrate for the lemon juice in your hollandaise sauce recipe.

Using the concentrate will add some sweet-tartness, freshness, and effervescence to your dish.

The concentrate will also lend a little bit of citrusy flavor to your food, as well as a bit of Vitamin C, which aids in wound healing(source).

To use the concentrate in place of lemon juice, simply measure out the correct amount of concentrate to make up for the lack of lemon juice.

For example, if your recipe calls for 3 tablespoons of lemon juice, then you’ll need 3 tablespoons of the concentrate.

Just be sure to remember that the concentrate has added sugar, so you may want to adjust your seasoning appropriately.

6. Raspberries

Raspberries are a great substitute for lemon juice because they provide the same fruitiness, juiciness, tartness and sweetness as lemon juice does—but with some extra health benefits as well.

Raspberries are a good source of potassium, which is proven to lower blood pressure, and they have omega-3 fatty acids which can reduce inflammation in the body(source).

To use raspberries in your hollandaise sauce recipe, simply replace the lemon juice with an equal amount of freshly-squeezed raspberry juice.

If you don’t have a juicer you can use the pulp along with the liquid from mashed up raspberries.

7. A small amount of lemon zest

Lemon zest is an excellent substitute for lemon juice—just add a tiny bit of the zest to get the flavor profile of lemon juice without the liquid.

It’ll add brightness to your hollandaise sauce and make it pop right off the plate so it tastes just as good as if you’d used lemon juice.

And it’s healthy, too—lemon zest may support oral health, is high in antioxidants, and may promote heart health(source)!

8. Apple cider vinegar

You might be thinking that apple cider vinegar is not a very good substitute because it is not acidic enough—but it’s actually a great choice!

The acidity of apple cider vinegar may even surpass that of lemon juice, depending on how sour your lemon was, and it has a lovely sweet taste to it as well.

Here’s what you do:

1. Replace the same amount of lemon juice with the same amount of apple cider vinegar.
2. Cook as directed in your recipe. (If your recipe says to add the lemon juice after cooking, then add the apple cider vinegar after cooking.)
3. Serve on your favorite dish!

It can also be used in other recipes where you need an acidic ingredient.

And by the way, using apple cider vinegar can help lower blood sugar levels, aid weight loss, and boost skin health(source).

9. Sherry vinegar

Sherry vinegar is a great substitute for lemon juice in hollandaise sauce.

It’s acidic, umami and sweet, so it’s going to help balance out all of the other flavors in your sauce without overpowering them.

Just make sure that you cut back on the amount of vinegar you use when compared to lemon juice: 1 tablespoon of sherry vinegar replaces 1 teaspoon or 2 teaspoons of lemon juice.

I’d recommend starting with less and adding more vinegar later on if you need to.

What’s even better is that sherry vinegar is healthy!

Studies show that it helps raise ‘good’ cholesterol while lowering blood sugar—so good news for diabetics(source)! 

10. Sauternes (a type of French dessert wine)

I’m going to let you in on a little secret: Sauternes (a type of French dessert wine) is a great substitute for lemon juice in hollandaise sauce.

It has rich sweetness that pairs well with many foods and recipes. Best of all, it adds complexity and zesty acidity.

You want to use about 3 tablespoons of Sauternes for every tablespoon of lemon juice the recipe calls for.

Then just follow the rest of the recipe.

You’ll find that replacing the lemon juice with Sauternes makes this already amazing sauce even better!

11. Balsamic vinegar

Lemon juice often works as a substitute for other acidic ingredients, and it makes sense that balsamic vinegar would fill in for lemon juice quite easily.

It’s sour and sweet, just like lemon juice!

And when used in hollandaise sauce, it’s a perfect substitute that complements the other flavors of the dish.

Also, balsamic vinegar is packed with nutritional benefits: it may reduce blood sugar, reduce hypertension, and relieve congestion(source).

Imagine all those benefits helping you out in the kitchen!

So if you’re out of lemons or if your recipe calls for lemon juice but you just don’t have any on hand right now, reach for that balsamic vinegar instead!

You won’t regret it.