VEGAN HOLLANDAISE

MAKES ABOUT 3 CUPS

WHEN MY GRANDMOTHER on my dad’s side learned that I might want to cook for a living, she promptly quizzed me on the mother sauces. After all, she’d say, all good cooks know the mother sauces. And while I couldn’t necessarily rattle them off at the time, they’ve become a deeply ingrained part of the recipes in my arsenal today. This hollandaise is probably the one I look to the most, and it’s special because it manages to be vegan and supercreamy. It’s incredible on our Florentine Benedict (here) and you can easily turn it into a béarnaise sauce by adding a little vinegar, tarragon, and shallot.

1½ cups unsweetened plain almond milk

1 tablespoon Follow Your Heart vegan egg

3 tablespoons vegan butter

1 tablespoon all-purpose flour

3 tablespoons freshly squeezed lemon juice

1 teaspoon sea salt

2 tablespoons vegan mayo

1 pinch of cayenne pepper

1. In a blender, combine the milk and vegan egg.

2. In a saucepan over medium heat, melt the butter, then add the flour, whisking until the mixture is fully combined. Slowly add the milk, a little at a time, while whisking, allowing the temperature to come back up to a heavy simmer. When all the milk mixture is fully incorporated, lower heat to low. Add the lemon juice, salt, mayo, and cayenne and whisk together. The mixture should be silky and pourable. You can adjust the thickness by adding more milk to thin, or more mayo to thicken, to your desired result. This sauce tends to separate when frozen, so I don’t recommend saving it for later.