Known for being a fantastic sauce for asparagus, salmon, and eggs Benedict, this gluten-free hollandaise sauce couldn’t be easier to make. Perfect for a cozy breakfast or brunch at home, this sauce adds a delightful touch to your favorite dishes.
The hollandaise sauce, also known as the Dutch Sauce, is a mixture of melted butter, egg yolk, and lemon juice. It is seasoned with salt or cayenne pepper, which is optional. This emulsion creates a smooth and creamy sauce that perfectly complements various dishes.
Origin of the Gluten-Free Hollandaise Sauce
Contrary to its name, this sauce actually originates from France. The first documented recipe for hollandaise sauce was found in La Varenne’s Le Cusinier Francios, one of the earliest French cookbooks, published in 1651. Some sources claim that the sauce was brought to France by French Huguenots, who learned the recipe during their exile in Holland. However, it is also referred to as Sauce Isigny, named after a small town in Normandy, France.
Egg Yolk for Hollandaise Sauce
Many people wonder if it is safe to use raw eggs for gluten-free hollandaise sauce. Raw eggs are actually the best option due to their high protein content. The FDA states that eggs are safe to eat once they have been heated to around 160 degrees Fahrenheit, which kills any potential Salmonella bacteria. However, if you still have concerns, you can use pasteurized eggs.
The key is to use fresh eggs, as the original recipe calls for eggs fresh from the farm.
Ingredients and Cooking Method
To make gluten-free hollandaise sauce, you’ll need the following ingredients:
- 1 Stick Unsalted Butter
- 4 Egg Yolks
- 2 tsp. Lemon Juice
- 4 tbsp. Lukewarm Water
- ½ tsp. Kosher Salt
- ½ tsp. Paprika
For an alcoholic version, you can replace the water with ⅓ cup White Wine and add a shallot onion.
Start by clarifying the butter. You can do this by melting the butter and leaving it at room temperature, using only the clear fat on top.
Using a bain-marie or direct heat, whisk the egg yolks with water until fluffy. Slowly add the clarified butter to create an emulsion. Whisk for an additional 30 seconds and add the seasonings. Continue whisking until the sauce thickens. Keep the sauce at a hot place, around 35-40 degrees Celsius.
For the alcoholic version, sauté thinly sliced shallot onion with olive oil in a small pot, then deglaze it with white wine. Reduce it to about ⅓, strain, and use the juice to mix with the eggs instead of water.
- The easiest way to make clarified butter is by using a piping bag. Melt the butter, pour it into a piping bag, hang it with a hook, wait for an hour, and use a scissor to open the tips of the piping bag.
- If the sauce hasn’t thickened properly or has split, whisk one egg yolk in a new bowl and slowly add the old sauce while whisking on a bain-marie. This will save your sauce!
- For the best results, use unsalted butter with about 86% fat. You can also enhance the taste by using dried onion dust.
Storing The Sauce
If you have made more sauce than you need, you can refrigerate your gluten-free hollandaise sauce. It will still be good as new the next morning if refrigerated within two hours of preparation. When reheating the sauce, be careful not to overcook the egg yolk.
What To Pair With Your Sauce
Because of its silken texture and buttery scent, this gluten-free hollandaise sauce pairs perfectly with various foods, especially vegetables. It complements asparagus, fresh fish, potatoes, poached eggs, and beef. The sauce adds a lively and light touch to these dishes.
How To Make Poached Eggs
Impress your breakfast date with perfectly poached eggs. Follow these steps for each egg:
- Start with the right amount of water and temperature. Create a vortex by spinning the water in a circular motion before adding the egg. Avoid adding salt, as it can cause the whites to separate.
- Allow the eggs to drain by cracking them one at a time into a mesh sieve. Transfer the drained egg into a bowl.
- When the water starts to bubble, reduce the heat to medium-low. Use a spoon to spin the water in a circular motion and drop one egg at a time. Once the white forms around the egg, add the second egg slowly.
- Cook the eggs on medium-low heat for 3 to 8 minutes, depending on desired firmness and doneness. If cooking multiple eggs, transfer them to an ice bath until all eggs are cooked.
- When ready to eat, warm the eggs in hot water for about 1 minute and top them with the gluten-free hollandaise sauce.
More Breakfast Recipes To Enjoy
If you loved this hollandaise sauce recipe, we recommend trying one of these delicious breakfast recipes next:
- Breakfast Egg Muffins
- Chocolate Chia Seed Pudding
- Air Fryer Pancakes
- Brioche French Toast Recipe
- Plantain Bread
- Blueberry Milkshake
- Scrambled Eggs in Air Fryer
We’d love to see the recipes you make from Family Cuisine! Tag us on Instagram or Facebook so we can admire your beautiful dish. Don’t forget to give this recipe a star rating below! Remember, when it comes to gluten-free hollandaise sauce, it’s all about the perfect blend of flavors and a delightful dining experience. Enjoy! Family Cuisine