Hollandaise and Faux Béarnaise #glutenfree #caseinfree


So… here is the recipe for gluten-free, casein-free Hollandaise and faux Béarnaise sauce I promised you! I spent a lot of time over the years getting it just right. You really need a mini-prep for this because a blender is too big unless you double or triple the recipe. Since we are cooking for two, we don’t make a lot of it.

But it does freeze well.  So you could make more, freeze it and pull it out for brunch without a fuss!

Gluten-Free,Casein-Free Hollandaise:
2 egg yolks, at room temperature
5 tsp fat from high fat coconut milk, at room temperature
1/4 tsp kosher salt
Dash cayenne pepper
9 tbsp ghee, melted and hot
3 tsp freshly squeezed lemon juice
2 tsp white wine vinegar
Light agave to taste

Eggs Benedict
2 GF English muffins, toasted
4 eggs, poached
4 slices GF ham (or GF Canadian bacon), warmed

Combine the egg yolks and coconut milk fat in a mini-prep. Add the salt and cayenne pepper. Pulse a few times.  Heat the ghee in a Pyrex measuring cup in the microwave for about 2 minutes so that it is hot (9 tablespoons is just a little bit more than 1/2-cup). Slowly drizzle the hot melted ghee into the egg mixture while pulsing in the mini-prep – they usually have a small hole on the top for this purpose.

Hollandaise in the MiniPrep

Add the lemon juice and white wine vinegar. Add a splash of agave and adjust the salt if necessary.


To make the Eggs Benedict, toast the gluten-free English muffins (we use Glutino – thaw slightly; cut with a bread knife; place on a baking sheet; and toast both sides in the oven under the broiler).

Poach 4 eggs. There are so many different ways to do this. We prefer to use silicon cups and place them in boiling water and cover. Cook until the whites are done but the yolk is still runny. I’m not an egg poaching expert and a lot of times we overcook the yolk a bit. It’s still all good.

Heat the GFCF ham (we use Hormel honey maple ham – double up on the slices for to make it thicker) or Canadian bacon in a skillet until slightly browned. Assemble the muffin, ham, poached eggs and pour the desired amount of Hollandaise sauce over the eggs (carefully spoon it out of the mini-prep – be mindful of the blade).

This recipe makes more than we need for the Eggs Benedict so use the remainder to make the faux Béarnaise sauce. Drain 1 teaspoon of capers then add that to the remaining sauce in the mini-prep. Pulse until the capers are broken down, about a minute. Store in a sealed container in the fridge and enjoy with steaks the next night! Just heat in the microwave for 15 seconds, stir and then microwave for 10 seconds more if needed. Enjoy the decadence!

Deana Larkin Evans

Hi! I'm Deana. This food blog is all about cooking wholesome real food and developing gluten free recipes for some of our favorite comfort foods. I also create weekly menus to save time and money while reducing stress and food waste. I had to start eating gluten-free in 2010 and dairy/casein-free (except for the occasional Parmesan or goat cheese) in 2014. I'm kind of a science nerd, too. In the '90s, I earned an undergrad degree in biochemistry from The University of Texas at Austin. Hook 'em! Then followed up with a PhD in biochemistry and a law degree from the University of Houston. I recently earned a certificate in genomics/sequence analysis from Johns Hopkins University, where I also took a very cool food microbiology course.

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3 Responses

  1. February 8, 2015
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  2. February 15, 2015
    […] dinner of roasted spiced potatoes, asparagus, grass-fed steak and wild caught lobster drizzled in faux Béarnaise sauce (click the link for the gluten-free casein-free recipe) followed by some of our favorite organic […]
  3. February 25, 2015
    […] before the potatoes are done roasting. Toss before serving. They go great with some GF ketchup or GFCF Hollandaise sauce or faux Béarnaise, too! […]