Gluten free Hollandaise sauce is one of these delicious sauce recipes you can make in about 20 minutes. Hollandaise sauce is made of egg yolks and butter that is freshened with lime juice and salt. You can serve Hollandaise sauce with many dishes. I recreated this gluten free Hollandaise sauce recipe from my own memories. In 2003, I visited a small, country style restaurant in Osnabrück, Germany. I came here with my local friends from Melle. The old wood interior gave the impression of being in an ancient inn, but this impression disappeared quickly.
An elegant waiter in a suit, bowtie, and holding a fine towel took our order. He was gallant as a butler in the castle of a beautiful lady. My hospitable German friends offered to taste fresh asparagus with Hollandaise sauce. I’ve always been into vegetables, but I had no idea what I was eating at the time. Asparagus plate was served with Hollandaise sauce.
My asparagus meal was very tasty, but the sauce was the tastiest thing I’ve ever had. Obsessive thoughts tortured me: “Where can I get it? I need to bring it home, I want to feel this pleasure again”.
I remember this taste to this day. Honestly, I tried all the Hollandaise sauce recipes, but ended up with scrambled eggs instead. At least five times. After many failures… I didn’t give up and decided to do everything my own way. My gluten free Hollandaise sauce recipe resembles the one in Osnabruck’s restaurant. This sauce recipe is easy and no-fail. It takes just 10 minutes. If you’ve had eggs Benedict before, you’ve probably enjoyed the rich and buttery Hollandaise sauce. You can make it at home quite easily with a few ingredients.
1 cup + 2 tbsp (250 g) unsalted butter. For those who can’t tolerate dairy, I recommend vegan butter. Look for it in vegan stores. I have been making this sauce with vegan butter for a while now. The taste is a little bit different as it is made from shea butter. Check if the butter contains salt. If it is salted, salt shouldn’t be added to the sauce, otherwise Hollandaise sauce can be too salty.
3 large free-range egg yolks
1 lime
pinch of salt
1 bunch of asparagus spears
• Separate the yolks from the protein. Whisk egg yolks until you get a solid pale-yellow color.
• Squeeze lime juice, add to the yolk bowl and whisk again until combined.
• Place the butter in a pot over a low heat, so it starts to melt. When the butter has melted, take it off the heat.
• Turn on your mixer, start to whisk. Slowly add heated butter to the egg yolk bowl. Do not turn off your mixer and whisk till all the butter has been incorporated. Otherwise the egg yolks may jump into pieces due to hot butter and gluten free Hollandaise sauce will end up as scrambled eggs. This process should be done slowly. Too fast butter pouring causes the sauce to separate.
• Taste and season with salt. Keep tasting the sauce until the flavor is to your liking. The cooled Hollandaise sauce thickens.
Line up the asparagus spears so they’re all facing the same way. Chop off the woody, tough ends.
Chop off the ends right where the green portion of the stem starts to turn white (or light purple).
Add water and salt to a pot and bring it to a boil.
Take a measurement of the asparagus, see if it fits in your pot.
Add asparagus to the simmering pot and boil for 3 minutes.
Remove from the pot and drain.
Pour the hollandaise sauce over the boiled asparagus. Asparagus with hollandaise sauce is ready. Enjoy!
It would be great if you wouldn’t eat it all as a main dish. I took a jar of this sauce to my mom and later asked if she liked it. She replied – I just ate it in one blink. It’s dangerously delicious. I just love to spread it on butterbread, as a butter. Pour it on (3 min) boiled asparagus. Or make everyone’s favorite Eggs Benedict. Here are some practical ideas:
Crab cake sandwiches
Bacon, Cheese and Scrambled Egg Sandwiches. …
Your favorite fish
Sauce for potatoes or any of your favorite veggies.
Asparagus.
Eggs Benedict
Avocado toast
A feature of this recipe is that the eggs are boiled without the shell. Beat the eggs and place them in a small bowl. Then carefully pour them into a small pot of boiling water. Turn off the heat immediately so that the bubbling water doesn’t damage the eggs.
Remember to cover the lid to keep the heat inside. Boil for about 3 minutes. Egg yolks must be liquid. Benedict’s eggs are served with special buns, but I eat them with simple white bread. If you like, you can use various combinations of products on your favourite bread: guacamole, crab meat, a piece of salmon or ham, bacon, asparagus, sliced tomatoes, shrimp or scallops. Add gluten free Hollandaise sauce on top and enjoy!
Do not be lazy and find an organic farm before making gluten free Hollandaise sauce recipe. Some people don’t see the difference between home and store-bought eggs. I only had to taste once in my life store-bought eggs. The taste is so different. If you want the most delicious sauce, it would be the best to use eggs from organic farmed hens.
More condiment recipes:
Find more a fit philosophy gluten-free, easy recipes.
• Separate the yolks from the protein. Whisk egg yolks until you get a solid pale-yellow color. • Squeeze lime juice, add to the yolk bowl and whisk again until combined. • Place the butter in a pot over a low heat, so it starts to melt. When the butter has melted, take it off the heat. • Turn on your mixer, start to whisk. Slowly add heated butter to the egg yolk bowl. Do not turn off your mixer and whisk till all the butter has been incorporated. Otherwise the egg yolks may jump into pieces due to hot butter and gluten free Hollandaise sauce will end up as scrambled eggs. This process should be done slowly. Too fast butter pouring causes the sauce to separate. • Taste and season with salt. Keep tasting the sauce until the flavor is to your liking. The cooled Hollandaise sauce thickens. For those who can't tolerate dairy, I recommend vegan butter. Look for it in vegan stores. I have been making this sauce with the vegan butter with shea butter for a while now. The taste is a little bit differentr. Check if butter contains salt. If it is salted, salt shouldn't be added to the sauce, otherwise the sauce can be too salty.
Do not be lazy and find an organic farm before trying French Hollandaise sauce recipe. Some people don't see the difference between home and store-bought eggs. I only had to taste once in my life store-bought eggs. The taste is so different. If you want the most delicious dish, it would be the best to use eggs from organic farmed hens.Ingredients
Instructions
Notes
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