Known for being a fantastic sauce for asparagus, salmon, and eggs Benedict, this gluten free hollandaise sauce couldn’t be easier to make. This sauce is perfect for a cozy breakfast or brunch at home.
The hollandaise sauce, which is also known as the Dutch Sauce, is a mixture of melted butter, egg yolk, and lemon juice, with a seasoning of salt or cayenne pepper, which is also optional.
The process of mixing these ingredients is known as an emulsion.
It is also important to mention that this sauce is another ingredient for Eggs Benedict, making it one of the basic mother sauces which are five in number (béchamel, espagnole, hollandaise, tomato, and velouté).
The sauce would go well with vegetables such as steamed asparagus. The sauce is a perfect breakfast menu and is also very easy to make.
Given the ingredients used to make Hollandaise Sauce, you will find that it is naturally gluten-free.
However, if you are getting ready-made sauce, you may have to check the ingredients used to ensure that it is gluten-free.
Origin of the Gluten-Free Hollandaise Sauce
Despite what the name suggests, the sauce originates from France.
The first recipe that was documented for the sauce was found in La Varenne’s Le Cusinier Francios which is one of the first French cookbooks, in 1651.
Some sources claimed that the sauce was brought to France by French Huguenots, who brought back the recipe from their exile in Holland.
However, in recent times, another name has been coined for the sauce, and it is Sauce Isigny, which is a small town in Normandy, France.
Egg Yolk for Hollandaise Sauce
One of the questions that most people ask is if it is safe to use raw eggs for the Gluten-Free Hollandaise Sauce.
Due to the high content of protein available in raw eggs, they are the best options for your sauce.
If you have fears of contracting the Salmonella bacteria, you should remember that an egg is safe to eat, according to the FDA, once it has been heated to about 160 degrees Fahrenheit.
Also, the chances of using an egg with Salmonella bacteria is really low as there are probably one of 20, 000 eggs contaminated with the Salmonella bacteria. However, if all of these assurances do not work, you can use pasteurized eggs.
The bottom line is that you should use raw eggs as the original recipe itself called for eggs fresh from the farm to be used.
Ingredients And Cooking Method
1 Stick Unsalted Butter
4 Egg Yolks
2 Tsp. Lemon Juice
4 Tbsp. Lukewarm Water
½ Tsp. Kosher Salt
½ Tsp. Paprika
Alcoholic Version
⅓ Cup White Wine (Instead of Water)
1 Shallot Onion
Start with clarifying the butter. It can be made with direct heat with a pan, or with a Bain Marie. When all the butter melts, leave it in room temperature and use only clear fat on top.
On a bain-marie, it should be over 45-50 degree, start to whisk egg yolk with water. After making the emulsion fluffy, start to add clarified butter slowly.
After you’ve added the butter, whisk for 30 seconds more, and add seasonings. Continue to whisk until the sauce starts to thicken.
Keep the sauce at hot place, around 35-40 degree.
Alcoholic Version Method
If you want alcoholic one, cut shallot onion very thin, in a small pot, sauté them little bit with olive oil. Then deglaze with white wine.
Reduce it to about ⅓. Strain and the juice can be used to mix with the eggs instead of the water.
Recipe Tips
- The easiest way to make clarified butter is using a piping bag. Just melt the butter, pour into piping bag and use a hook to hang it. Wait for an hour and use a scissor for opening tips of piping bag.
- If the sauce has not thickened properly or split, in a new bowl whisk one egg yolk. On a bain-marie, whisk the new egg yolk then add the old sauce slowly. You can use the sauce again!
- For the best sauce, use non-salted butter. Also, butter should be about 86% fat.
- Dried onion dust can be used to enhance the taste.
Storing The Sauce
You can simply refrigerate your Gluten-Free Hollandaise Sauce if you have made more than enough.
You can leave it refrigerated overnight and it will still be good as new the next morning.
However, ensure that the refrigeration comes within two hours of preparing the sauce.
You can also reheat the sauce after refrigerating, using the stovetop or microwave. However, you need to be very careful with the reheating process, or the egg yolk in the sauce will cook.
What To Pair With Your Sauce
Due to the silken texture and buttery scent of the sauce, this Gluten-Free Hollandaise Sauce is perfect for many types of foods, especially vegetables.
The sauce pairs perfectly with asparagus and other types of vegetables. If made well, the sauce is lively and light, and this makes it ideal for fresh fish, potatoes, poached eggs, and beef.
How To Make Poached Eggs
Poached eggs are perfect when it comes to impressing your breakfast date. When cooked to perfection, they become part of a romantic breakfast, while enjoying a beautiful runny golden yolk.
Follow our step-by-step guide to make them perfectly each time.
To make your poached eggs, it starts with the right water and temperature.
If you are cooking one egg, I strongly recommend you spin the water so that when the egg is added, it continues to turn in a circular motion. Basically, you want to create a vortex.
Do not add salt to the water, as it will cause the whites to separate.
Next, allow the eggs to drain. Especially if they are over 1 week old. To do so, crack the eggs one at a time in a mesh sieve, and allow the “water” to drain. Once the water has drained, carefully transfer the egg into a bowl.
It is best to keep the eggs separately as it will be easier for you to pour into the water.
Just when the water starts to bubble, reduce the water to medium low. You do not want the water to boil.
Using a spoon, spin the water in a circular motion and drop one egg at a time.
Once the white form itself around the egg, add the second egg slowly.
Cook the eggs on medium low heat for 3 to 8 minutes. It is a large gap. However, after three minutes and after the top layer is completely covered with the whites, slowly use a slotted spoon to lift the eggs and check the egg for firmness and desired doneness.
If cooking multiple eggs, transfer the eggs to an ice bath until the other eggs are cooked to your desired doneness.
When ready to eat, add warm the eggs in hot water for about 1 minute and top it with the gluten free hollandaise sauce.
More Breakfast Recipes To Enjoy
If you loved this hollandaise sauce recipe, we recommend trying one of these recipes next.
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Gluten Free Hollandaise Sauce – 2 Ways
Equipment
- Saucepan
Ingredients
Non-Alcoholic Ingredients
- 1 Stick Unsalted Butter
- 4 Egg Yolks
- 2 Tsp. Lemon Juice
- 4 Tbsp. Lukewarm Water
- ½ Tsp. Kosher Salt
- ½ Tsp. Paprika
Alcoholic Ingredients
- ⅓ Cup White Wine Instead of Water
- 1 Shallot Onion
Instructions
- Start with clarifying the butter. It can be made with direct heat with a pan, or with a Bain Marie. When all the butter melts, leave it in room temperature and use only clear fat on top.On a bain-marie, it should be over 45-50 degree, start to whisk egg yolk with water. After making the emulsion fluffy, start to add clarified butter slowly.
- After you’ve added the butter, whisk for 30 seconds more, and add seasonings. Continue to whisk until the sauce starts to thicken.Keep the sauce at hot place, around 35-40 degree.
Alcoholic Version Method
- If you want alcoholic one, cut shallot onion very thin, in a small pot, sauté them little bit with olive oil. Then deglaze with white wine
- Reduce it to about ⅓. Strain and the juice can be used to mix with the eggs instead of the water.
How To Poach Eggs
- First, allow the eggs to drain. Crack the eggs one at a time in a mesh sieve, and allow the “water” to drain. Once the water has drained, carefully transfer the egg into a bowl and set aside.To poach your eggs, start by adding the water to the sauce pan. When the water starts to bubble, reduce the water to medium low. You do not want the water to boil. Using a spoon, spin the water in a circular motion and drop one egg at a time.*** Once the white form itself around the egg, add the second egg slowly.
- Cook the eggs on medium low heat for 3 to 8 minutes. After three minutes and after the top layer is completely covered with the whites, slowly use a slotted spoon to lift the egg and check the egg for firmness and desired doneness simply by using your finger and gently pressing on the egg.Sit the eggs aside in an ice bath so you cook the other eggs (if any). To reheat, simply add the poached eggs to a warm water bath for 45 seconds to a 1 minute and serve with the sauce.
Notes
- When poaching eggs, do not add salt to the water, as it will cause the whites to separate.
- It is best to keep the eggs separately as it will be easier for you to pour into the water. The easiest way to make clarified butter is using a piping bag. Just melt the butter, pour into piping bag and use a hook to hang it. Wait for an hour and use a scissor for opening tips of piping bag.
- If the sauce has not thickened properly or split, in a new bowl whisk one egg yolk. On a bain-marie, whisk the new egg yolk then add the old sauce slowly.
- You can use the sauce again! For the best sauce, use non-salted butter. Also, butter should be about 86% fat. Dried onion dust can be used to enhance the taste.
Vanessa
This is the perfect Spring meal in my opinion – love the combination of the hollandaise sauce over the poached egg and asparagus. Yum!
Mirlene
Thank you very much.
Jacqueline Meldrum
You made those methods seem so easy. Thank you.
Anjali
I haven’t been able to enjoy hollandaise sauce since I went gluten free, so I am super excited to try your version for brunch this weekend!! Can’t wait to use this as a topping for eggs!
Colleen
Your hollandaise sauce looks perfect! Now I’m craving eggs benedict. Weekend plans for sure. Thanks for sharing!
Sharon
This hollandaise sauce goes so great with steamed or grilled vegetables. One of my favorite sauces to make now.