Dairy-Free Hollandaise and Faux Béarnaise
Hollandaise and Faux Béarnaise
So… here is the recipe for gluten-free, casein-free Hollandaise and faux Béarnaise sauce I promised you! I love Hollandaise sauce but can’t eat the regular stuff anymore.
So we’ve adjusted it to be gluten-free and casein-free yet still rich, creamy and decadent.
Instead of butter and cream we’ll be using coconut fat and ghee. I’ve spent a lot of time over the years getting it just right. Yum!
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 really well. So you could make a bigger batch, freeze it and pull it out for brunch or whatever without a fuss whenever you’d like!
It has become our Christmas tradition to have Eggs Benedict on Christmas Eve then splurge with filet mignon, Parmesan potatoes, something green, and the absolutely fabulous faux Béarnaise sauce on Christmas Day.
The recipe below makes more Hollandaise than we need for Eggs Benedict for two people. So I use half of the recipe for the Eggs Benny.
Then I take the remaining Hollandaise to whip up a faux Béarnaise sauce by adding capers and a pinch of tarragon. We store it in the fridge to have with our steaks the next night. And it is amazing!
Make sure all your ingredients are gluten-free, especially the English muffins. We usually use Glutino brand because I haven’t found another gluten-free English muffin yet and they are really good.
You will need:
- 2 GF English muffins, toasted
- 4 eggs, poached
- 4 slices GF ham (or GF Canadian bacon), warmed
- Hollandaise sauce
- Hot sauce for garnish (optional)
To make the Eggs Benedict, toast the gluten-free English muffins.
Sometimes you might need to let them thaw slightly and cut with a bread knife. Then 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 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). That’s it!
Enjoy the “healthified” decadence!
Want More Recipes Like Hollandaise or Faux Béarnaise Sauce?
- Garlic Lemon Rosemary Roasted Chicken, Potatoes & Carrots
- Faux Queso
- Goat Cheese Alfredo Sauce
- Teriyaki Sauce
- Zinfandel Grape Sauce
- Chicken Sausage, Biscuits and Gravy
Gluten-Free, Casein-Free Hollandaise & Faux Béarnaise
- 2 egg yolks, at room temperature
- 5 tsp fat from high fat coconut milk, at room temperature
- 9 tbsp ghee, melted and hot
- 3 tsp freshly squeezed lemon juice
- 2 tsp white wine vinegar
- light agave to taste
- 1/4 tsp kosher salt
- dash cayenne pepper
- 1/2 of the Hollandaise sauce
- 1 tsp capers, drained
- pinch of tarragon or dill
Usually if you don’t shake a can of coconut milk the fat will collect at the bottom and the liquid can be poured off the top. Then the fat can be scooped out.
If using cream of coconut, use 4 tsp instead of 5 tsp and skip adding the agave because it will already have a strong natural sweetness.
Alternatively, if you don’t want to use canned coconut milk, you can take 4 tsp unsweetened coconut flakes and 2 tsp filtered water and microwave for about 30 seconds. Then let cool.
Combine the egg yolks and coconut milk fat in a mini-prep. 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.
Add the lemon juice and white wine vinegar. Pulse.
Add a splash of agave, salt and cayenne pepper. Pulse. Taste test to your preference.
To make the Béarnaise sauce, pull out what you want to use as a hollandaise (usually about half to two-thirds of the recipe for hollandaise). Drain 1 teaspoon of capers then add that to the remaining sauce in the mini-prep. You could add a pinch of tarragon or dill as well.
Pulse until the capers are broken down, about a minute.
Store in a sealed container in the fridge or freeze. Heat in the microwave for 15 seconds, stir and then microwave for 10 seconds more if needed.