Easy Dairy-Free Hollandaise Sauce
 
Prep time
Cook time
Total time
 
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:
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
  1. Put the oil in a glass measuring cup and heat it in your microwave on high until melted and quite hot, about 1 minute.
  2. 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.
  3. 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.
  4. Add the salt and paprika or cayenne to the sauce in your blender. Blend until just combined.
  5. Drizzle the dairy-free hollandaise sauce over eggs benedict, asparagus, other cooked vegetables, or brunch bowls.
  6. If the hollandaise sauce breaks while you are preparing other food, simply blend it briefly to emulsify.
Nutrition Information
Serving size: 2 tablespoons Calories: 138 Fat: 15.3g Saturated fat: 12.4g Carbohydrates: .3g Sugar: .1g Sodium: 151mg Fiber: 0g Protein: 1g
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/dairy-free-hollandaise-sauce-easy