Chili-Tomato Hollandaise Sauce
There are many derivative sauces of hollandaise. Bearnaise (made from chopped herbs like tarragon and chervil), Maltese (made from the juice of blood oranges), and Mousseline (made by whipping cream into the sauce). But I think working some chili peppers and tomato paste into my vegan hollandaise works fabulously well when paired with steamed vegetables – especially potatoes and broccoli.
The consistency of this sauce can be made thick or thin by adjusting the amount of water. Thick sauces are excellent when repurposed as a sandwich spread. Thinner sauces work best to coat vegetables.
Keep leftover portions refrigerated for up
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There are many derivative sauces of hollandaise. Bearnaise (made from chopped herbs like tarragon and chervil), Maltese (made from the juice of blood oranges), and Mousseline (made by whipping cream into the sauce). But I think working some chili peppers and tomato paste into my vegan hollandaise works fabulously well when paired with steamed vegetables – especially potatoes and broccoli.
The consistency of this sauce can be made thick or thin by adjusting the amount of water. Thick sauces are excellent when repurposed as a sandwich spread. Thinner sauces work best to coat vegetables.
Keep leftover portions refrigerated for up to 5 days. Give the sauce a good whip if it splits slightly while refrigerated – it should quickly come back to life.
Difficulty: simple
Yield: 250 ml (about one cup)