Velvety Mock Hollandaise Sauce

Bitten by the travel bug and inspired by her family to create tasty low-sodium bites, Johanna Chong weaves a tapestry of flavors, farm-fresh ingredients, and around-the-world adventures on Low Sodium Blog. Whether she wakes up to see the sunrise in Siena, traces Cajun cooking roots from Nova Scotia to Louisiana, studies spice secrets deep in the heart of Rajasthan, or cooks inside an ancient Peruvian kitchen – all roads lead to home in Los Angeles, where low sodium recipes are crafted. Catch up with Johanna on Facebook or Twitter.

Mock Hollandaise Sauce

Decadent and nearly guilt-free, our velvety sauce pairs well with grilled asparagus, steamed vegetables, grilled/broiled chicken, poached salmon, and eggs benedict.  Originally inspired by a low season and moussaka-less trip to Greece, our fresh, creamy sauce poured (and not baked) over oven-baked moussaka makes a spectacular comfort-food dish.

I love hollandaise sauce (and eggs benedict) – however, it’s not the healthiest of sauces, and when discussing it with Andrew as a guest post, he drummed up a friendly triple-challenge: “You should adapt your hollandaise recipe and make it into an unprocessed, low sodium, and gluten-free version!”

Whoa, that’s an interesting idea. (A lot of hesitation) umm, okay?

[Fast forward several weeks later…]

Thanks to Andrew’s bit of inspiration and a little kitchen magic, I now have two new tasty low-sodium, gluten-free and unprocessed recipes to add to my repertoire, and potentially one new project on the horizon.  The net result from this challenge:

Eggs Benedict took a beating from “October Unprocessed” but survived for the better. In addition to transforming our velvety mock hollandaise sauce (below), we also swapped out our homemade (potato based) English muffins for low-sodium and gluten-free potato and celery root latkes.

Homemade white wine vinegar emerged as a new unprocessed project contender.  I decided to use white wine vinegar (in place of distilled white vinegar, 5%) because white wine vinegar is something I might actually make at home one day (the trick is going to be finding a suitable mother of vinegar).

Happy October Unprocessed and Happy Eating!

Mock Hollandaise Sauce
Recipe Type: Sauce
Eggless, low sodium, and gluten-free.
  • 2 tablespoons olive oil
  • 3 tablespoons rice flour
  • 1½ teaspoons white wine vinegar
  • 1 teaspoon grated lemon zest
  • 1 pinch chile (or paprika) powder, ground
  • 1 ¼ cup (fat-free) milk (cold)
  1. In a medium saucepan, add the olive oil, flour, white wine vinegar, lemon zest and chile powder.  Stir until smooth (the lemon zest may have a little texture, but overall this creates a paste-like consistency).
  2. Whisk in approximately ¾ cup of the (cold) milk, adding it slowly to keep a consistent texture. Place the saucepan on the heating element, heat and bring to a low simmer.
  3. Whisk throughout the heating/simmer process until the sauce begins to thicken. Once the sauce begins to thicken, add the remaining ½ cup milk and continue to whisk. (For mayonnaise substitute, consider adding less milk, cooking longer, or adding an additional teaspoon of rice flour).
  4. Turn down the heat to low. Continue to whisk, roughly 7-10 minutes. (Note: if your sauce gets too thick, add more (cold) milk and whisk into the sauce).
  5. Serve warm.
Our sauce also works as a citrus-mayonnaise alternative (you’ll need add a little extra flour, approx. ½ teaspoon, to make it slightly thicker. Refrigerate the finished sauce. The refrigerated life on the gluten-free version of this sauce is short, a couple of days at most).

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5 Comments on "Velvety Mock Hollandaise Sauce"

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I WILL be making this, and soon! thank you!

Sonia! The Healthy Foodie

Brilliant! I am LOVING this! It looks so luscious and creamy… HAVE to give it a try. I get the feeling that eggs Benedict (sans ham) will be in my VERY near future…


I do not have issues with gluten- could I use regular flour, or whole wheat flour?

Cathy Elton

Nice recipe, Johanna! Did you try it with any other flours besides rice?


Thanks! This is one of my favorite recipes. We originally made this sauce using regular (bleached/enriched) white flour, however…

Per Andrew’s flour guidelines, the bleached/enriched white flour that we used on our original mock hollandaise recipe didn’t pass the kitchen test (

Brigette – If you don’t have gluten issues, “unbleached, unenriched flour” does qualify as being “unprocessed”. You’ll want to use less (recommend 2 tablespoons) flour.

Cathy – I’ve only ever made this recipe using (refined) white and rice flours 🙂 For me, it was quite a learning curve to go “gluten free” (for this recipe, and making gluten free latkes). It took several iterations of testing (not that we minded eating the “imperfections”) to get the consistency just right 🙂

Have fun cooking – this is one of my favorite recipes!