Gluten Free Dairy Free Hollandaise Sauce Recipes

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DAIRY FREE HOLLANDAISE SAUCE



Dairy Free Hollandaise Sauce image

Now Eggs Benedict is still a possibility for those unable to have dairy. I used to use the Knorr package of Hollandaise Sauce but unfortunately it has dairy in it, so decided to come up with my own version. I think the taste is quite similar, and it makes more than enough sauce for two servings of Eggs Benedict. Also would be so good to serve with fish or on vegetables.

Provided by BJ from BC

Categories     Sauces

Time 11m

Yield 3 serving(s)

Number Of Ingredients 9

2 egg yolks
1/3 cup almond milk
2 tablespoons water
1/4 teaspoon salt (depending on your taste)
1/2 teaspoon lemon juice (fresh is best)
1/4 teaspoon cayenne pepper
1/4 teaspoon mustard powder
1/2 teaspoon paprika
1/4 cup dairy-free margarine (I used vegan becel)

Steps:

  • 1. Using a double broiler, add all the ingredients except for the dairy free margarine. And whisk until well blended.
  • 2. Cook on medium heat until it starts to thicken, making sure to stir or whisk often.
  • 3. When it reaches a thickened consistency, remove from heat and stir in dairy free margarine. It's important to add the dairy free margarine last, making sure to add it as is instead of melting it first, otherwise the sauce may curdle.
  • 4. I found that the sauce should be placed back on the double broiler on simmer until your eggs benedict, fish, or vegetables are ready for it, otherwise it cools down too quickly. Continue to stir often.
  • If serving on Eggs Benedict, always nice to sprinkle a tiny bit of paprika on top of the sauce for added colour and taste.

Nutrition Facts : Calories 35.4, Fat 2.8, SaturatedFat 1, Cholesterol 110.7, Sodium 199.3, Carbohydrate 0.8, Fiber 0.2, Sugar 0.1, Protein 1.7

GLUTEN-FREE, DAIRY-FREE HOLLANDAISE SAUCE



Gluten-Free, Dairy-Free Hollandaise Sauce image

My aunt makes the BEST eggs benedict for special occasions. My family cried at the prospect of never enjoying it again, hence this reconstruction. Use this with gluten-free english muffins, poached eggs, and ham or other tasty addition for your own adaptation. Note that both the lemon and the hot "butter" serve to generally cook the egg yolk. Be careful to drizzle the "butter" slowly to temper the sauce. If you overheat the yolks - either by pouring the "butter" too fast or keeping over heat too long - the yolks can curdle.

Provided by alisaundre_8259944

Categories     Sauces

Time 10m

Yield 4 serving(s)

Number Of Ingredients 6

3 egg yolks
1 small lemon (abt 2T lemon juice)
1/4 teaspoon salt
1 pinch white pepper
1 dash Tabasco sauce
4 ounces Earth Balance natural buttery spread, melted until bubbling hot

Steps:

  • Separate 3 eggs.
  • Add yolks to blender and whiz for 30 seconds.
  • Add salt, white pepper, couple shakes of tabasco. Squeeze one small lemon (abt 2 T lemon juice) into the blender.
  • Whiz again for about 30 seconds.
  • Melt the Earth Balance (non-dairy buttery stuff) in a microwave or pan until bubbling hot.
  • While keeping the blender going slowly drizzle Earth Balance into yolk mixture.
  • Serve while still warm.
  • If you*really* need to hold it, supposedly you can put it in a double boiler over your lowest heat setting, bring the water to a boil and then turn it off -- Leave the sauce in the top pan with the lid on. The husband, however, tried to do that on Mother's day and it separated -- .

Nutrition Facts : Calories 39.1, Fat 3.1, SaturatedFat 1.1, Cholesterol 124.5, Sodium 151.5, Carbohydrate 1.1, Fiber 0.2, Sugar 0.2, Protein 1.9

EASY DAIRY-FREE VEGAN HOLLANDAISE SAUCE RECIPE



Easy Dairy-Free Vegan Hollandaise Sauce Recipe image

This Delicious Rich And Creamy Vegan Hollandaise Sauce Is Quick To Make. A Easy Dairy-Free, Egg-Free And Gluten-Free Alternative To Classic Hollandaise.

Provided by Nija Clark

Categories     Breakfast     Brunch

Time 10m

Number Of Ingredients 10

1 1/2 cup Plant-Based Milk
1/4 cup Lemon juice (- freshly squeezed)
1/4 cup Vegan Butter (- we like Earth Balance Soy Free)
3/4 cup Raw Cashews
1/4 cup Nutritional Yeast
1 teaspoon Mustard Powder
1/2 teaspoon White Pepper (ground)
1/2 teaspoon Turmeric (ground)
1/4 teaspoon Salt
1/8 teaspoon Cayenne Pepper (ground)

Steps:

  • Combine all ingredients in a blender and blend until smooth. (No need to soak if using high power blender)
  • Start blender on 1 and continue increasing to 10. Blend for 5 minutes. The sauce will be hot. Carefully remove lid!
  • Enjoy immediately. The sauce will continue to thicken as it sits.
  • Or Pour in 18 ounce size jar and save for later, reheat to serve.

Nutrition Facts : Calories 99 kcal, Carbohydrate 4 g, Protein 3 g, Fat 8 g, SaturatedFat 2 g, TransFat 1 g, Sodium 145 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 6 g, ServingSize 1 serving

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