Wednesday, October 20, 2010

Hollandaise Sauce (vegan, soy-free)

This egg-centric sauce can be made, surprise, without eggs! Enjoy this hearty sauce over English Muffins topped with Breakfast Sausage, or drizzle over asparagus for lunch!

1 tablespoon potato starch, or arrowroot starch
1/4 teaspoon fine ground black pepper
1 pinch garlic powder
1 pinch onion powder
1 pinch sea salt
2/3 cup water
1-1/2 tablespoons lemon juice
2 teaspoons GF mustard of choice (page 186), or Dijon mustard (page 179)
1 teaspoon honey, or agave nectar, or cane sugar, or light brown sugar
2 tablespoons soy-free vegan buttery spread (Earth Balance®), or butter of choice, or pure olive oil
  1. In small airtight container, combine arrowroot starch, fine ground black pepper, garlic powder, onion powder, and sea salt; place on lid; shake vigorously to combine.
  2. Pour water into small saucepan; whisk in dry ingredients; place over medium heat; cook, whisking constantly, until sauce begins to thicken, about 3 minutes.
  3. Remove saucepan from heat; whisk in lemon juice, Dijon mustard, honey, and butter of choice; whisk vigorously at least 1 minute.
Pour hollandaise sauce into a warmed serving dish; use immediately.

To store: pour sauce into storage container; refrigerate up to 2 weeks.

To reheat: add 1 tablespoon water to a small saucepan set over medium heat; quickly whisk in desired amount of cold hollandaise sauce; heat through, whisking constantly; serve immediately.

Servings: about 3/4 cup
Preheat: None
Prep Time: 5 min
Cooking Time: 3 min

Tapioca starch is not recommended for this recipe.

1 comment:

  1. I tried this out this morning to top my tempeh benedict. This was delicious! I might use a little less water next time, but I will definitely make this again. It is creamy, tangy, and very simple to make!


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