With asparagus season in full swing and artichoke season rolling in, I figured it was the perfect time to take on The Food Allergy Recipe Challenge from Amelia for a safe allergy-free hollandaise sauce. Her 2-year-old son has severe allergies to dairy, egg, peanut, tree nuts, soy, fish, and shellfish.
Hollandaise is traditionally made with eggs, one of the top eight food allergens. To replace eggs, vegan versions of the classic sauce usually rely on silken tofu. However, soy (silken tofu) is also one of the top eight food allergens. So I had to put on my thinking cap.
I replaced the eggs and/or silken tofu with a rice milk and olive and canola oil emulsion and added a smidgen of turmeric and a little nutritional yeast for the lovely buttercup hue, and also a flavor boost. And, of course, I used lemon juice, since that zip of acidity is the backbone of all hollandaise sauces.
Bonus: this one is vegan, too, so there’s no salmonella risk. Additionally, unlike traditional hollandaise, it can be made in advance, and keeps well for several days, covered in the fridge. Just bring to room temperature before serving.
Remember when you make this, slow and steady wins the race. Add the oil a little at a time to achieve the creamiest end result.
Allergy-Free Hollandaise Sauce
(Egg-Free, Soy-Free, Dairy-Free, Vegan)
Serve over lightly steamed asparagus or with artichokes for dipping. Or drizzle over your favorite savory brunch creations.
Makes about 1 1/2 cups
1/2 cup cold rice milk
1 Tablespoon + 1 teaspoon freshly squeezed lemon juice
1 Tablespoon nutritional yeast
1/8th teaspoon cayenne pepper
1/8th teaspoon turmeric
1 small clove garlic
¼ teaspoon xanthan gum
¼ cup + 2 Tablespoons olive oil
¼ cup + 2 Tablespoons canola oil
1/2 teaspoon fine sea salt
1. Combine the rice milk with the lemon juice, nutritional yeast, and spices in a blender. Blend on high speed. Using a garlic press, add the garlic. Add the xanthan gum, and mix on high speed until foamy.
2. Set the blender on high and, using a liquid measuring cup, pour the oil, a little at a time, through the hole in the lid of the blender, until the hollandaise begins to emulsify.
3. Add the salt, taste, and adjust salt and lemon juice if desired.
4. Serve at room temperature. Transfer remaining hollandaise to a jar, and store tightly covered, in the refrigerator for up to one week. Bring to room temperature before serving.
Copyright © 2011 by Cybele Pascal
(Please note that all my recipes are completely free of all top allergens (wheat, dairy, soy, eggs, peanuts, tree nuts, sesame, fish, shellfish, and gluten), so as many people as possible can enjoy them. Additionally, all the ingredients are available at Whole Foods, and online at Amazon.com. If you have trouble finding something, let me know and I’ll help you find it.)
SAFETY NOTE: Because each person's food sensitivity and reaction is unique, ranging from mild intolerance to life-threatening and severe food allergies, it is up to the consumer to monitor ingredients and manufacturing conditions. If manufacturing conditions, potential cross contact between foods, and ingredient derivatives pose a risk for you, please re-read all food labels and call the manufacturer to confirm potential allergen concerns BEFORE consumption. Ingredients and manufacturing practices can change overnight and without warning.
Cybele Pascal is the award-winning author of "The Allergen-Free Baker's Handbook" and the "Whole Foods Allergy Cookbook." She lives in Los Angeles with her food-allergic family: husband Adam, sons Lennon and Monte, and their dogs, Izzie and Carly (who also has food allergies). Cybele is an Ambassador Who Cares for the Food Allergy and Anaphylaxis Network (FAAN). For more allergy-friendly recipes, please visit her website “Allergen-Free Cuisine” at CybelePascal.com (a member of Martha’s Circle) or follow her on twitter at http://twitter.com/CybelePascal.