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Mock Hollandaise Sauce
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4.41 from 5 votes

Velvety Mock Hollandaise Sauce

Eggless, low sodium, and gluten-free.
Prep Time2 minutes
Cook Time15 minutes
Total Time15 minutes
Course: Sauce
Cuisine: French
Servings: 2 servings
Author: Johanna Chong

Ingredients

  • 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

Instructions

  • 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).
  • Serve warm.

Notes

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).

Nutrition

Calories: 166kcal | Carbohydrates: 9g | Fat: 14g | Saturated Fat: 1g | Vitamin C: 2mg