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!
Velvety Mock Hollandaise Sauce
- 2 tablespoons olive oil
- 3 tablespoons rice flour
- 1 1/2 teaspoons white wine vinegar
- 1 teaspoon grated lemon zest
- 1 pinch chile powder or paprika powder
- 1 ¼ cup fat-free milk cold
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).
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.
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).
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).
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).
About the Author
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.