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Gluten Free Hollandaise Sauce {Eggs Benedict}

Hollandaise sauce is an “emulsion” which means two or more ordinarily opposite ingredients are broken down and blended together. This unique combination of ingredients is a must have at breakfast and it is super easy to make Gluten Free Hollandaise Sauce too!
Gluten Free Hollandaise Sauce

Gluten Free Hollandaise Sauce {Eggs Benedict}

Gluten Free Journey
Hollandaise sauce, also called Dutch sauce, is a delicious combo of egg yolks, melted butter, and lemon juice - easy to make Gluten Free!
5 from 22 votes
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Course Breakfast
Servings 2 servings

Ingredients
  

  • 3 large egg yolks
  • 2 tbsp lemon juice (fresh)
  • 1/2 cup butter
  • 1 pinch pepper
  • (optional) chopped parsley/dill to serve

Instructions

  • Melt butter until frothy and hot - do NOT brown
  • Remove foam from butter
  • Add egg yolks and 1 tablespoon of the lemon juice to heat resistant bowl and blend for 5-10 seconds
  • Pour the hot butter in a slow, thin, steady stream into butter while continuously blending
  • Blend until smooth consistency achieved
  • Add pepper to taste

Notes

It is recommended to use immediately. Hollandaise sauce does not store/keep for an extended period of time. 
Additional option - keep heated by adding the hollandaise sauce to a bowl and setting on top of another bowl filled with warm water.

Is Hollandaise Sauce Gluten Free?

Mayacamas Hollandaise Sauce Mix features a recipe that both chefs and patrons can trust.

This package sauce mix is gluten-free and features ingredients including Potato Starch, Whey, Natural Lemon Flavor, Salt, Egg Yolk, Organic Sugar, Paprika, Citric Acid, Spices, Guar Gum.

How to Poach an Egg for Eggs Benedict

Being that hollandaise sauce and poached eggs commonly go hand in hand, we thought we’d take this recipe one step further providing a how to video on poaching eggs. 

Watch below or click to watch directly on YouTube

Gluten Free Hollandaise Sauce

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21 Responses

  1. 5 stars
    Excellent recipe. I was checking everywhere for an easy hollandaise sauce that was GF and I’m impressed! Thank you and best of luck.

  2. 5 stars
    Really forgiving hollandaise and delicious. I’ve made h-sauce before but it always separates on me. Maybe just lucky today but I’m keeping this recipe. BTW, served over roasted vegetables for dinner – crowd pleaser!

  3. 5 stars
    Love this recipe…but if you want to experiment, try fresh lime. Makes it a bit sharper and tarter but still delicious!

  4. 5 stars
    I was craving eggs benedict but was saddened when I realized I didn’t have any hollandaise! I’d never made my own sauce before so I was a little nervous but I did a quick google search and this was the first recipe to pop up. Well, let me just say it was perfect! Super easy as well! I adjusted the recipe for the sauce since I was only making it for myself. I used two egg yolks and honestly eyeballed the rest. I would say I did a tablespoon of both lemon juice and butter and a few dashes of salt and paprika instead of cayenne (I didn’t have any on hand). Used the same cooking instructions and turned out great!

  5. 5 stars
    Happy New Years! Made this today, I used smoked salmon, cream cheese and capers instead Canadian bacon, tasted amazing! Thank you

  6. 5 stars
    Used this for the sauce and poached eggs. We had 4 left over salmon cakes from the night before, so we used that in placed of the meat and english muffin and it came out delicious. Sauce was relatively easy to make came out smooth and creamy and just the right consistency, but did take A LOT of whisking. Will definitely make again.

  7. 5 stars
    This was my first try making hollandaise sauce. I forgot to buy lemons but bottled juice worked out ok. It was much easier than I thought and turned out amazing. I’m still awful at poaching eggs as they aren’t pretty but they tasted good. Thanks Christine! Stay well!

  8. 5 stars
    Second time I have made this recipe. It’s was a perfect Sunday morning football breakfast with Mimosas!
    It’s how we roll during #covid!

  9. 5 stars
    1st time making this food at all and it turned out great! I used a pot atop of a boiling pot of water and it worked surprisingly well, just had to lift it off a couple of times to prevent egg scrambling.

  10. 5 stars
    We made the whole eggs Benedict part of this recipe this morning and it was so good! It made it seem like we were having breakfast in a nice restaurant while we’re sheltering in place. We did add way more cayenne than the recipe recommends but that’s just a taste thing. Also be patient with the whisking. It takes a while and you have to whisk VIGOROUSLY

  11. 5 stars
    I used this recipe in my second attempt to make Hollandaise sauce from scratch. It was ai good and so easy to make. I used a glass bowl(a Pampered Chef one), instead of a stainless steel one. It still came out amazing. Will definitely be using this one again.

  12. 5 stars
    Amazing… Not sure why it took me so long to make eggs benedict at home. Hollandaise sauce required a little thinning… but used the water and it was near perfect. Maybe.. perfect. Restaurant quality meal all around.

  13. 5 stars
    Something so simple, yet so easy to screw up! It took quite a few tries before I finally got the perfect consistency for our hollandaise sauce, but it worked.

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