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Velvety Mock Hollandaise Sauce
Eggless, low sodium, and gluten-free.
Prep Time 2 minutes
Cook Time 15 minutes
Total Time 15 minutes
Yield 2 servings
Calories 166 kcal
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
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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).
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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.
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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).
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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).
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Serve warm.
Recipe 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).