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Any good recipes for dairy-free hollandaise sauce?

Dave MP Feb 3, 2013 10:58 AM

I realize that dairy is a pretty big component of regular hollandaise sauce, so not sure if there's any great replacement, though I do see some recipes out there.

My housemate has been making some great poached eggs lately, but he's allergic to dairy. If I could find a good hollandaise sauce that would work for him, it could lead to some delicious breakfasts in my house....so, anyone have any good recipes that have turned out well?

Dave MP

  1. f
    Foodie3240 Apr 8, 2013 01:35 PM

    Use 1/2 cup Veganaise mayo substitute, 1/2 cup vegan sour cream and 1-2 tablespoons of yellow mustard to taste. Warm in microwave for 15 second intervals until desired temp is obtained.

    I use this recipe for my grilled or steamed asparagus and it is fantastic.

    Be sure to refrigerate any leftover sauce. Heat in microwave when ready for next use.

    1. w
      wincountrygirl Feb 13, 2013 01:43 PM

      Can your housemate have margarine? My husband has a dairy allergy and I used to make it with margarine and it came out fine.

      1. pinehurst Feb 13, 2013 01:38 PM

        Similar to enbell's vegetariantimes recipe, this one from Pbsfood is not in the classic style, but simple.

        http://www.pbs.org/food/recipes/aspar...

        It was passable for me---not the classic, but acceptable.

        1. paulj Feb 12, 2013 11:55 PM

          http://www.bbcgoodfood.com/recipes/24...
          says you can used olive oil (or presumably a more neutral oil) in place of the butter. It is, in a sense, a mayonnaise made with cooked eggs.

          I do recall, though, some discussion about the water fat ratio in butter. An emulsion like this is mostly oil or butter fat, but it needs enough water to separate the droplets. If there isn't enough water, droplets coalesce, and the emulsion breaks. The egg is just an emulsifier. Apparently the 20:80 ratio of water to fat in butter is about right, letting you add as much butter as you want. But with straight oil, your emulsion might break. But the solution to a broken mayo (and presumably an oil hollandaise) is to add a bit of water, and beat it.

          I suspect this butter discussion was in a Harold McGee book or article, but I'm not sure.

          1. enbell Feb 3, 2013 09:08 PM

            Maybe this
            http://www.fatfreevegan.com/dressings/eggless.shtml
            or
            http://www.vegetariantimes.com/recipe...

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