Dairy Free Hollandaise Sauce
This easy dairy free hollandaise sauce is rich, creamy, and perfect for topping eggs Benedict, roasted veggies, or even grilled salmon. Made with simple ingredients and ready in minutes, it’s the brunch upgrade you didn’t know you needed.
Why you’ll love hollandaise sauce
Brunch season is upon us, and while eggs benedict was never really my thing, I know so many of you love it. Naturally, we need hollandaise to make that happen and it’s the one element of eggs benny that isn’t dairy free. Not to worry though, it’s an easy fix!
This recipe might seem intimidating at first, but it’s actually really simple to make. It also pairs really well with roasted veggies, especially roasted asparagus and broccoli, so it’s not really just for brunch.
More dairy free brunch ideas: quiche lorraine / million dollar bacon / lemon blueberry pancakes / tater tot breakfast casserole
Ingredients:
- Dairy free butter – Any brand will do, but I usually use Earth Balance sticks. They melt well and taste buttery enough to fool anyone.
- Egg yolks – The base of any classic hollandaise, egg yolks give the sauce its rich, creamy, by thickening as they’re cooked, creating a custard-like sauce.
- Lemon juice – Adds the perfect amount of tang and brightness to balance out the richness of the sauce.
- Dijon mustard – This isn’t traditional, but I recommend it in a dairy free hollandaise because it adds a subtle depth and helps mimic the flavors in real butter. Trust me, it works.
Making changes to a recipe can result in recipe failure. Any substitutions listed below are simple changes that I believe will work in this recipe, but results are not guaranteed.
Melissa’s tips for recipe success:
- Most dairy free butters are salted, so this probably won’t need much salt. If you find that yours isn’t, you’ll probably want to add a pinch of salt to your hollandaise.
- Hollandaise will thicken as it cools, so keep this in mind when monitoring the cooking process. If the sauce cools too much, you can reheat it to adjust it’s consistency.
Frequently asked questions
Can I make hollandaise without a double boiler?
You definitely don’t need a double boiler to make hollandaise sauce. The next best option would be a heat proof glass bowl over a saucepan with water, but you can also temper the eggs and then very carefully heat them in a saucepan. It’s trickier, but definitely doable.
Can I make hollandaise ahead of time?
Yes. This would definitely save time if you’re hosting a brunch or breakfast, and can take away some of that stress. If you want to make your hollandaise sauce ahead of time, it should keep in the fridge for up to 4 days. You will need to reheat before serving (see below).
Can you reheat cooked hollandaise sauce?
You can reheat your hollandaise in a bain-marie (water bath) or simply microwave it in 15-30 second intervals. You may find that you’ll need to add a splash of water when reheating, but just whisk it until the sauce is smooth again.
More dairy free basics: dairy free alfredo sauce / dairy free mousse / dairy free ranch dressing
Ingredients
- 3 large egg yolks
- 2 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- 1 1/2 sticks dairy free butter
- salt & black pepper (to taste)
Instructions
- Melt the butter. Place the butter in a microwave safe bowl and cover the bowl to prevent splatters. Heat for 15 second intervals until butter is almost melted. Remove from the microwave and stir until melted. Set aside.
- Temper the egg yolks. In a double broiler or heat proof glass bowl, whisk the egg yolk, lemon juice and Dijon mustard until smooth. Place on top of a saucepan with about 1-inch of water and bring the water to a boil over medium heat.
- Add the butter. As the mixture heats, slowly whisk in the melted butter until incorporated. Continue to temper until the sauce thickens and coats the back of a spoon.
- Cool and serve. Remove from heat and adjust seasoning with salt & pepper, to taste. Transfer to a serving dish and serve warm.
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