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Mar 14, 2013 04:48 PM

Coconut oil in classic sauces??

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

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  1. 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.

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

      1 Reply
      1. re: magiesmom

        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. 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. 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

            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: goodhealthgourmet

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

                1. re: magiesmom

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

                  1. re: chefj

                    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

                      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

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

                  2. re: magiesmom

                    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

                    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

                      If your only concern is the sauce solidifying, use liquid coconut oil:

                2. 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.