Butter Hollandaise Sauce & Dairy-Free Hollandaise Sauce | BeyondCeliac.org
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Butter Hollandaise Sauce & Dairy-Free Hollandaise Sauce

 From Chef Oonagh Williams of Royal Temptations Catering

Hollandaise Sauce

This makes only a small quantity, just right for 2 people.

Ingredients:

  • 1 egg yolk at room temperature
  • 1+1/2 tsp. lemon juice (Please use a real lemon and not the bottled stuff)
  • ¼ tsp. gluten-free Dijon mustard
  • 2 Tbsp. heavy cream
  • 2 Tbsp. butter

Directions:

  1. In a 2 cup glass jug that is wide enough for an immersion blender. Blend egg yolk, mustard, salt and pepper.
  2. Heat lemon juice in microwave for just a few seconds.  With the immersion blender running, pour lemon juice onto the egg and keep running for a few more seconds.
  3. Melt butter in microwave, add cream and heat until just ready to boil over.
  4. With immersion blender already running, pour butter and cream mix over egg mix and continue to run as sauce thickens.
  5. If sauce is not thick enough, then microwave at 10% power for literally a few seconds at a time. Do not cook at a higher temperature or longer time or you will get scrambled eggs. Whisk sauce with a small whisk each time you stop microwave.  Sauce is ready when you can draw your clean finger through the sauce on the back of a spoon and sauce stays either side of the line. Immediately spoon onto casserole or refrigerate sauce overnight and spoon cold sauce onto hot dish.

Dairy-Free Hollandaise Sauce

I know so many of us with celiac disease are either dairy-free as well. My son and cousin are both dairy-free.  However, many of us will fight to the bitter end to keep eating our dairy. So, while I am not willing to give up dairy, I certainly have family and friends that need dairy-free but still want foods that taste delicious.  Plus, if I can make something dairy-free and delicious while lowering cholesterol or calories, that's good for everyone. I've also made made my English lemon curd with coconut oil, it works and is tasty, but there is a definite coconut taste to me. 

I made this over Christmas for my friend Gina Sandora, who has a dedicated gluten-free bakery (Allergeena) in Portland, Maine.  Her stomach is happier when she limits the dairy and face it , Hollandaise, is really high in dairy. I add parsley and green onion to give more flavor. The whole meal we enjoyed was gluten-free and dairy-free.  Both of our husbands are still wheat eaters.  I even whipped in coconut cream instead of cream for the frozen dessert.

Ingredients:

  • 1 egg yolk at room temperature
  • 1+1/2 tsp. lemon juice (Please use a real lemon not the bottled stuff)
  • ¼ tsp. gluten-free Dijon mustard
  • 2 Tbsp. coconut cream (I used Aroy-D brand.  Pure Asian coconut cream, not sweetened cream of coconut.  Do not use a “lite” coconut milk.  The ones I've seen in the stores are thickened with a lot of gums, but to me the flavor is disappointing. And you are trying to make sure you have flavor.)
  • 2 Tbsp. coconut oil, melted (Coconut oil is solid at room temperature, the same as butter, and you want that, not just a liquid oil. I melted some coconut oil and then I measured out the 2 Tbsp. You need to be accurate with this small of a quantity.)
  • 1 Tbsp. green of green onions
  • 1 Tbsp. fresh parsley

Directions:

  1. In a 2 cup glass jug that is wide enough for an immersion blender, blend egg yolk, mustard, salt and pepper.
  2. Heat lemon juice in microwave for just a few seconds.  With immersion blender running, pour lemon juice onto egg and keep running for a few more seconds. Add parsley and green onions and run to chop.
  3. onut oil in microwave, measure 2 Tbsp.,  add coconut cream to the 2 Tbsp. coconut oil (coconut oil will try to harden) and heat until just ready to boil over.
  4. With the immersion blender already running, pour coconut oil and coconut cream mix over egg mix and continue to run as sauce thickens.
  5. If sauce is not thick enough, then microwave at 10% power for literally a few seconds at a time. Do not cook at a higher temperature or longer time or you will get scrambled eggs. Whisk sauce with a small whisk each time you stop the microwave.  Sauce is ready when you can draw your clean finger through the sauce on the back of a spoon and sauce stays either side of the line. Immediately spoon onto casserole or refrigerate sauce overnight and spoon cold sauce onto hot dish.

About Chef Oonagh Williams

Chef Oonagh WilliamsLike Chef Oonagh at Gluten Free Cooking with Oonagh on Facebook, where she posts recipes, her appearances on NH ABC WMUR TV, Local and National radio, products she's tried, where she will be speaking next.  Contact Chef Oonagh on Skype for consultations on food for the gluten-free and other food allergy diets. Her gluten-free cookbook, Delicious Gluten Free Cooking has over 200 pages with full color photos. Click the link for photos and a list of all recipes.  E-mail at CookingwithOonagh@yahoo.com.

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