Vegan Hollandaise Sauce
Classic hollandaise sauce is made by gently heating reduced wine and vinegar with egg yolks, thickening the sauce by slowly incorporating clarified butter, and flavoring it with a touch of lemon juice and cayenne pepper. It can be temperamental to make correctly. The flavor is similar to mayonnaise because the ingredients are the same, but replacing the butter with an oil.
Making a vegan version of hollandaise is a simple task. The egg yolks are easily replaced by combining silken tofu, soy milk, and a starch-based binder. The remaining ingredients are incorporated to bring flavor and balance to the taste
Subscription Required For This Content
Classic hollandaise sauce is made by gently heating reduced wine and vinegar with egg yolks, thickening the sauce by slowly incorporating clarified butter, and flavoring it with a touch of lemon juice and cayenne pepper. It can be temperamental to make correctly. The flavor is similar to mayonnaise because the ingredients are the same, but replacing the butter with an oil.
Making a vegan version of hollandaise is a simple task. The egg yolks are easily replaced by combining silken tofu, soy milk, and a starch-based binder. The remaining ingredients are incorporated to bring flavor and balance to the taste before emulsifying the oil into the mixture and gently heating the sauce. My method uses an immersion blender (hand blender) to bring all ingredients together in less than a minute. Once heated, the starch flavor cooks out, and the sauce becomes a delicious interpretation of hollandaise.
Serve with steamed potatoes, asparagus, broccoli, or as part of a vegan spinach florentine. Keep unused portions refrigerated for 3-5 days.
Difficulty: simple
Yield: 250 ml (about one cup)