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Vegan hollandaise sauce

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Ingredients for 2 servings:

  • 200 g mixed herbs, fresh (e.g. half parsley, other half mixed herbs such as chervil, chives
  • 4 tbsp water
  • 100 ml rapeseed oil
  • 1 pinch of salt
  • 1 pinch(s) of pepper
  • ¼ garlic clove(s)

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

to asparagus

Wash the herbs, spin them in a cloth, and dry them. Then roughly chop them. Place the herbs in a blender with 4 tablespoons of water and blend the greens into a smooth, thick paste. Add 100 ml of oil, salt, pepper, and, if desired, a little garlic to the herb paste in the blender and blend everything together vigorously until the sauce thickens. It’s ready when the sauce is light green and creamy.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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