I may be a little late to all of this, but I'm really just getting into the joy of Hollandaise sauce. If you read my card for Egyptian Ful Mudammas, they you know that traditional American breakfast food items were not really that commonly found on my kitchen table growing up. But now that there's a billion and one brunch spots here in San Diego, I've jumped on the pro-Hollandaise bandwagon, and I wanted to be able to share a VEGAN Hollandaise recipe with all of you!
Hollandaise isn't just for a standard Eggs Benny. (In fact, I've got a great Soyrizo & Tofu Benedict recipe I'm sure anyone could appreciate!) Use this sauce as a perfect topping for your steamed vegetables or swapped out for mayonnaise in your usual picnic salad, and you'll certainly find yourself falling in love with Hollandaise too!
Vegan Hollandaise Sauce
(From Tori Avey)
Makes 1 1/4 cups
Generous pinch saffron threads, plus 2 tbsp hot water for soaking (optional)
2 tbsp Earth Balance (What on Earth is Earth Balance?)
3/4 tsp crushed garlic
2 1/2 tsp corn starch
3/4 cup coconut milk (full fat, unsweetened, canned)
1/4 cup unsweetened almond or soy milk (no vanilla added)
1 tbsp fresh lemon juice, or more to taste
1/2 tsp salt, or more to taste
Pinch of cayenne pepper, or more to taste
1) Have all your ingredients assembled before you begin, so you can work quickly to ensure a smooth, even sauce. Crush the saffron threads in a mortar and pestle.
2) Pour 2 tbsp water over the saffron threads to let them soak for 5 minutes. This opens up the flavor of the saffron.In a small saucepan, melt the butter substitute over medium heat. Quickly sauté minced garlic till fragrant, then whisk in corn starch. Continue whisking till smooth. Don't let the cornstarch cook very long.
3) Slowly whisk in the coconut milk, a quarter cupful at a time, followed by the almond or soy milk.
4) Whisk in the lemon juice, salt, cayenne and saffron threads and water. Heat the sauce over medium, whisking frequently, until it bubbles around the edges and thickens. Reduce heat to low and keep warm. Stir in additional salt, lemon juice or cayenne to taste, if desired.
5) Serve warm sauce over a variety of dishes. Keep in mind that like any thick sauce, if left to cool it will develop a skin on the surface. Be sure to warm it up and whisk it to break up any skin on the surface before serving.