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Vegan Hollandaise

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Ingredients for 2 servings:

  • 15 g starch flour
  • 8 g egg substitute
  • 200 ml water, cold
  • 1 tsp, heaped vegetable broth, instant
  • 15 g vegetable margarine
  • 65 g cream (rice cream or rice cuisine)
  • lemon juice
  • Salt and pepper, white
  • Sugar

Instructions

Working time approx. 3 minutes; Cooking/baking time approx. 7 minutes; Total time approx. 10 minutes

Combine the cornstarch, egg substitute, water, and vegetable broth in a small saucepan and heat gently, stirring constantly. Since no curdling ingredients are used, there’s no need to prepare the sauce in a bain-marie. Once the sauce has thickened, stir in the margarine. Season to taste with salt, pepper, sugar, and finally, lemon juice. Then stir in the rice cuisine and season again. The sauce goes perfectly with asparagus, but also with other vegetables, such as cauliflower or broccoli.

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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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