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?
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.
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.
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.