Friday, November 05, 2010

Béarnaise Sauce

This vegan béarnaise sauce can be served over sausage and English muffins, as a sauce on asparagus, or as an accompaniment to a grilled steak.

1/2 cup water
1/4 cup white-wine vinegar, or champagne vinegar, or coconut vinegar, or apple cider vinegar
1 teaspoon dried tarragon or dill weed, or 2 teaspoons finely chopped fresh tarragon leaves or dill weed
1 pinch fresh ground black pepper
1/2 teaspoon onion powder, or 1 teaspoon onion flakes
1 pinch mustard powder
1 tablespoon potato starch
1/4 cup soy-free vegan buttery spread (Earth Balance®), or butter of choice
  1. In small saucepan, stir together water and white-wine vinegar; place over medium heat; simmer 5 minutes.
  2. Whisk in tarragon, black pepper, onion powder, mustard powder, and potato starch; bring to a simmer; cook until desired thickness is reached, whisking the entire time.
  3. Remove saucepan from heat; whisk in soy-free vegan buttery spread; beat to incorporate.
Serve immediately, or cool completely and refrigerate in glass storage container up to 4 days.

To reheat: heat 2 tablespoons water, stir in cold béarnaise, heat through; serve immediately.

Servings: about 1 cup
Preheat: None
Prep Time: 10 min
Cooking Time: 7 min

To use oil: omit buttery spread; at end of step 3, whisk in 3 tablespoons pure olive oil.

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