Cybele Pascal
Allergy Free Hollandaise Sauce
With asparagus season in full swing and artichoke season rolling in, I figured it was the perfect time to roll out a safe allergy-free hollandaise sauce.
Hollandaise is traditionally made with eggs, one of the top eight food allergens. To replace eggs, vegan versions of the classic sauce usually rely on silken tofu. However, soy (silken tofu) is also one of the top eight food allergens. So I had to put on my thinking cap.
I replaced the eggs and/or silken tofu with a rice milk and olive and canola oil emulsion and added a smidgen of turmeric and a little nutritional yeast for the lovely buttercup hue, and also a flavor boost. And, of course, I used lemon juice, since that zip of acidity is the backbone of all hollandaise sauces.
Bonus: this one is vegan, too, so there’s no salmonella risk. Additionally, unlike traditional hollandaise, it can be made in advance, and keeps well for several days, covered in the fridge. Just bring to room temperature before serving.
Remember when you make this, slow and steady wins the race. Add the oil a little at a time to achieve the creamiest end result.
Serve with market-fresh asparagus.
Allergy-Free Hollandaise Sauce
(Egg-Free, Soy-Free, Dairy-Free, Vegan)
Serve over lightly steamed asparagus or with artichokes for dipping. Or drizzle over your favorite savory brunch creations.
Makes about 1 1/2 cups
1/2 cup cold rice milk
1 Tablespoon + 1 teaspoon freshly squeezed lemon juice
1 Tablespoon nutritional yeast
1/8th teaspoon cayenne pepper
1/8th teaspoon turmeric
1 small clove garlic
¼ teaspoon xanthan gum
¼ cup + 2 Tablespoons olive oil
¼ cup + 2 Tablespoons canola oil
1/2 teaspoon fine sea salt
1. Combine the rice milk with the lemon juice, nutritional yeast, and spices in a blender. Blend on high speed. Using a garlic press, add the garlic. Add the xanthan gum, and mix on high speed until foamy.
2. Set the blender on high and, using a liquid measuring cup, pour the oil, a little at a time, through the hole in the lid of the blender, until the hollandaise begins to emulsify.
3. Add the salt, taste, and adjust salt and lemon juice if desired.
4. Serve at room temperature. Transfer remaining hollandaise to a jar, and store tightly covered, in the refrigerator for up to one week. Bring to room temperature before serving.
Allergy-Free Hollandaise Sauce
Copyright © 2011 by Cybele Pascal
(Please note that all my recipes are completely free of all top allergens (wheat, dairy, soy, eggs, peanuts, tree nuts, sesame, fish, shellfish, and gluten), so as many people as possible can enjoy them. Additionally, all the ingredients are available at Whole Foods, and online at Amazon.com. If you have trouble finding something, let me know and I’ll help you find it.)
SAFETY NOTE: Because each person’s food sensitivity and reaction is unique, ranging from mild intolerance to life-threatening and severe food allergies, it is up to the consumer to monitor ingredients and manufacturing conditions. If manufacturing conditions, potential cross contact between foods, and ingredient derivatives pose a risk for you, please re-read all food labels and call the manufacturer to confirm potential allergen concerns BEFORE consumption. Ingredients and manufacturing practices can change overnight and without warning.
11 Responses
This looks great! Does it not separate after you make it and it sits for some time?
no, it doesn’t separate.
What is the brand of nutritional yeast you use?
Hi Gagan:
I use Whole Foods brand.
all best,
Cybele
[…] also a flavor boost. And, of course, I used lemon juice, since … … Read more here: Allergy Free Hollandaise Sauce – Cybele Pascal ← ppidunia.org – a Scrumptious Method to Eat Heart Smart. Canola Oil […]
Cybele,
You’re so creative. This is beautiful. What a wonderful contribution to the allergy-free community.
Be Well,
–Amber
Thanks so much Amber! That is so nice of you to say!
Looks amazing – you make me excited about cooking again. Recently just found out that me and both my kiddos have multiple food intolerance and your book has saved my kitchen sanity. Thank you.
I did post on my site my first attempts at allergy free cooking – a cupcake recipe from your book…they turned out great. here is the link if you would like to check it out. http://ittyluxe.blogspot.com/2012/04/big-changes.html#comment-form
Kimberly, your cupcakes look gorgeous! So happy you are getting good use out of my recipes. I hope you will like my next book too, Allergy-Free and Easy Cooking. It comes out in November. 75 30 minute meals.
all best, and thanks for sharing your post with me!
cybele
I have such a respect for your talent! It takes a lot of time, knowledge and effort to make a good recipe, but to completely recreate it is simply incredible! Congrats on doing what you do so well, so glad to connect with you today at the Nourished Conference!
Hi Lauren:
Thanks so much for the kind words. It was great to connect at Nourished! Looking forward to following your writing.
all best,
Cybele
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