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Coconut oil in classic sauces??

OCEllen Mar 14, 2013 04:48 PM

Can I use coconut oil instead of butter for sauces such as bearnaise and hollandaise? Has anyone tried this?

  1. f
    FriedClamFanatic Mar 16, 2013 12:43 PM

    My experience.and I love the stuff!..in a heavier sauce like for beef or pork, it's fine. Sometimes for chicken, rarely for fish. I like that buttery taste I get with my fish.

    On Vegs like Green beans or Asparagus, it can taste sublime if used in a modified Hollandaise

    1 Reply
    1. re: FriedClamFanatic
      OCEllen Mar 17, 2013 10:43 AM

      On veggies, sounds good to me! And really fine asparagus is starting to appear!

    2. s
      sedimental Mar 15, 2013 03:10 PM

      I am an avid coconut oil user. I make a white sauce or cheese sauce with it (for the roux) with no coconut taste, but there is not enough of it in a roux to really matter. I don't think a tablespoon of coconut oil instead of butter makes much of a difference with stronger wine, herb, cheese or lemon flavored sauces.

      However, some sauces are "supposed" to taste like butter and if you used something like 1/4 cup of coconut oil instead of butter, I am sure you could tell the difference. I have not tried because I believe I wouldn't like the result -and I know I love butter!

      Also, during the winter, I have had a sauce "harden up" at room temp with coconut oil in it. Really gross, chunky.... butter keeps things smooth.

      1. OCEllen Mar 15, 2013 12:18 PM

        I guess I was asking more if it was technically possible - I realize the flavor would be different (perhaps okay for hollandaise more than bearnaise). Wondered if anyone had experimented.

        11 Replies
        1. re: OCEllen
          m
          magiesmom Mar 15, 2013 01:42 PM

          no, although coconut is my go to oil, I like butter in both of those. I think it would work, in that the sauce would become a sauce but I don't hink it would taste good.

          1. re: OCEllen
            goodhealthgourmet Mar 15, 2013 01:58 PM

            Sure, it's doable:
            http://www.againstallgrain.com/2012/0...

            1. re: goodhealthgourmet
              m
              magiesmom Mar 15, 2013 02:50 PM

              but ghg, have you tried it? does it taste good?

              1. re: magiesmom
                chefj Mar 15, 2013 04:54 PM

                The OP wanted to know if it was possible, looks like the answer is yes.

                1. re: chefj
                  m
                  magiesmom Mar 16, 2013 07:57 AM

                  I assume, perhaps incorrectly, that when someone asks if a recipe is possible they are considering taste. Would anyone really make a hollandaise without considering whether it would tast good?

                  1. re: magiesmom
                    chefj Mar 16, 2013 10:38 AM

                    As the OP said "I guess I was asking more if it was technically possible - I realize the flavor would be different"

                    1. re: chefj
                      paulj Mar 16, 2013 01:00 PM

                      What's the water content of coconut oil? Butter is about 20% water. This is relevant when making an emulsion like a holandaise.

                      1. re: paulj
                        chefj Mar 16, 2013 04:25 PM

                        Why are you asking me?
                        http://en.wikipedia.org/wiki/Coconut_oil

                2. re: magiesmom
                  goodhealthgourmet Mar 15, 2013 07:37 PM

                  Chefj is correct, I was just showing the OP that it appears to be possible but I haven't tried it yet...though this discussion now has me curious.

                3. re: goodhealthgourmet
                  OCEllen Mar 16, 2013 12:03 PM

                  Good info! I would worry about it hardening as mentioned below. I may experiment - then again I might not ;) if I thought the taste profile wrong. I may make a mini serving sometime soon.
                  Thanks for all the comments!

                  1. re: OCEllen
                    goodhealthgourmet Mar 16, 2013 01:04 PM

                    If your only concern is the sauce solidifying, use liquid coconut oil:
                    http://www.naturesway.com/Products/Es...

              2. LMAshton Mar 14, 2013 08:16 PM

                If you're talking about unrefined coconut oil that has a distinctive coconut smell and taste, no. And especially not ever in mayonnaise. Really, no. It's just... wrong. And tastes awful.

                Just so you know... I LOVE coconut oil and use it just about everywhere it can possibly be used. It's my oil of choice and the one I use more than all the other fats/oils combines.

                1. m
                  magiesmom Mar 14, 2013 07:06 PM

                  I use a lot of coconut oil but i think both those sauces need to taste like butter.

                  1 Reply
                  1. re: magiesmom
                    s
                    sandylc Mar 15, 2013 01:09 PM

                    You cut right to the main point, here. They're butter sauces, essentially, stabilized with eggs.

                    If OCEllen want coconut sauce, she should use coconut oil. But Hollandaise/Bearnaise are butter sauces.

                  2. s
                    sandylc Mar 14, 2013 06:25 PM

                    I think it depends upon your coconut oil. I had one from Hain that had no hint of coconut about it. The Trader Joe's one is very coconut-y. I don't think the coconut flavor would be right for those sauces.

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