This rich and buttery dairy-free hollandaise sauce is amazingly quick and easy. It's adapted from my flagship cookbook, Go Dairy Free: The Guide and Cookbook.
Author: Alisa Fleming
Recipe type: Brunch
Cuisine: French
Serves: 1 cup sauce
Ingredients
½ cup coconut oil
3 large egg yolks
2 tablespoons water
1 tablespoon lemon juice
½ teaspoon salt
⅛ teaspoon paprika (for mild) or cayenne (for spicy)
Instructions
Put the oil in a glass measuring cup and heat it in your microwave on high until melted and quite hot, about 1 minute.
Put the 3 egg yolks, 2 tablespoons water, and lemon juice in your blender. Blend until emulsified and pale yellow in color, about 1 minute.
With the blender motor running on low speed, very slowly drizzle in the hot oil to temper the eggs. The sauce should thicken to a very rich, yet still pourable consistency. If the sauce fails to thicken, the base of your blender jar may be too big. Pour the emulsified mixture into a smaller blender attachment and blend until it reaches your desired thickness. If the sauce becomes too thick, whisk in 1 teaspoon of water at a time, until it reaches your desired consistency.
Add the salt and paprika or cayenne to the sauce in your blender. Blend until just combined.
Drizzle the dairy-free hollandaise sauce over eggs benedict, asparagus, other cooked vegetables, or brunch bowls.
If the hollandaise sauce breaks while you are preparing other food, simply blend it briefly to emulsify.