Gluten Free Dairy Free Hollandaise Sauce Food

DAIRY FREE HOLLANDAISE SAUCE

Steps:

• 1. Using a double broiler, add all the ingredients except for the dairy free margarine. And whisk until well blended.
• 2. Cook on medium heat until it starts to thicken, making sure to stir or whisk often.
• 3. When it reaches a thickened consistency, remove from heat and stir in dairy free margarine. It's important to add the dairy free margarine last, making sure to add it as is instead of melting it first, otherwise the sauce may curdle.
• 4. I found that the sauce should be placed back on the double broiler on simmer until your eggs benedict, fish, or vegetables are ready for it, otherwise it cools down too quickly. Continue to stir often.
• If serving on Eggs Benedict, always nice to sprinkle a tiny bit of paprika on top of the sauce for added colour and taste.

GLUTEN-FREE, DAIRY-FREE HOLLANDAISE SAUCE

Steps:

• Separate 3 eggs.
• Add yolks to blender and whiz for 30 seconds.
• Add salt, white pepper, couple shakes of tabasco. Squeeze one small lemon (abt 2 T lemon juice) into the blender.
• Whiz again for about 30 seconds.
• Melt the Earth Balance (non-dairy buttery stuff) in a microwave or pan until bubbling hot.
• While keeping the blender going slowly drizzle Earth Balance into yolk mixture.
• Serve while still warm.
• If you*really* need to hold it, supposedly you can put it in a double boiler over your lowest heat setting, bring the water to a boil and then turn it off -- Leave the sauce in the top pan with the lid on. The husband, however, tried to do that on Mother's day and it separated -- .