Go Back
+ servings
Mock Hollandaise Sauce

Velvety Mock Hollandaise Sauce

Eggless, low sodium, and gluten-free.
Course Sauce
Cuisine French
Prep Time 2 minutes
Cook Time 15 minutes
Total Time 15 minutes
Yield 2 servings
Calories 166 kcal
Author Johanna Chong


  • 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


  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.

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).