Sauce makes everything better, doesn’t it? Hollandaise sauce was probably my first foray into sauces when I was a kid. My mom would make it on occasion for eggs Benedict and I just loved it. It is rich and buttery and lemony-bright.
So what the heck is hollandaise sauce anyway? It’s an emulsion classically made of egg yolks, butter, lemon juice, salt and perhaps some other seasonings such as cayenne, paprika or white pepper. It’s actually sort of a difficult technique because you want to make sure you don’t scramble the egg yolks while you’re cooking. BUT once you do it you’ll realize that as long as you’re concentrating you can totally do it.
In order to make the recipe I was looking for, I simply had to swap out the butter from a traditional hollandaise. I chose to use refined coconut oil so this dairy-free hollandaise sauce didn’t end up with a coconut-y flavor. I bumped up the flavor from the lack of butter with the addition of a little garlic and onion powder.
Pro tip: The first time I made this recipe I was so excited to make it that I decided to make it before everything else we were going to eat. Don’t do that. Make it last so you can pour the hot, delicious dairy-free hollandaise sauce right on top of your dish and serve.
Dairy-Free Hollandaise Sauce
- 2 egg yolks
- 1 T. lemon juice
- 3 T. refined coconut oil, melted
- ½ tsp. sea salt
- ¼ tsp. white pepper
- ⅛ tsp. onion powder
- ⅛ tsp. garlic powder
- ⅛ tsp. cayenne pepper
- In a metal or glass bowl, whisk the egg yolks and lemon juice until emulsified and the volume has doubled in size.
- In a saucepan over medium heat, simmer an inch or two of water. Once it's gently simmering, place the bowl over the saucepan (the water should not touch the bowl) and whisk constantly while you pour in the melted coconut oil. When it has doubled in size again, remove the bowl from the heat and whisk in the seasonings.
- Serve immediately with eggs or over vegetables like asparagus or green beans.