EGG-FREE HOLLANDAISE SAUCE
A creamy lemon soy cream cheese sauce seasoned with tarragon. Serve over animal-free eggs Benedict or steamed vegetables. Tastes better than the egg-based sauce!
Makes a little more than 1 cup
1/2 c. soy cream cheese (I used Tofutti brand)
2 T. juice of fresh lemon
1/4 t. turmeric
tiny dash red cayenne pepper
1/4 t. salt
1/2 t. sugar
1/4 t. dry mustard
1/8 t. mild paprika
1/4 t. garlic powder
3 T. margarine, melted
1/4 c. non-dairy creamer (not soy or almond milk; creamer), I use Rich’s Coffee Rich Non-Dairy Creamer
1/2 t. dried tarragon, optional
To make sauce:
Place soy cream cheese in medium bowl; mash with fork/spoon till creamy, light and fluffy.
Add lemon juice, turmeric, red cayenne pepper, salt, sugar, dry mustard, paprika and garlic powder, stirring well after each addition and till smooth.
Slowly pour melted margarine into cheese mixture, whisking with wire whisk till thick and smooth. Transfer sauce to very small saucepan/skillet. Heat over low heat till hot, stirring continuously.
Slowly pour non-dairy creamer into sauce, whisking till smooth and totally incorporated. Add tarragon, stir, then turn heat off. When ready to use, reheat on very low heat till hot.
Notes: This rich, delicious sauce is waiting to impress anything you pour it over. I used it over “Potato Pierogi Benedict” with excellent results.
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