It's asparagus season! Therefore, I made this vegan sauce hollandaise and it is absolutely delicious. I like to keep it very simple and serve it with asparagus and boiled potatoes, but you can also make this vegan hollandaise for eggs Benedict for brunch.
Preparation Time: 5 mins
Cooking Time: 20 mins
Total Time: 25 mins
Servings: 2-4 people
5 parsley stalks
4 pepper corns
125 ml white wine
60 g vegan butter
15 g flour
200 ml vegan cream (i.e. oat cream)
100 ml vegetable stock
1/2 tsp mustard
1 squeeze lemon juice
1. Roughly shop the shallot. In a small pot heat the white wine, shallot, parsley stalks and pepper corns. Let simmer for 10 minutes until you have 2-3 tbsp of the reduction. Sieve and save for later.
2. Heat the vegan butter in the pot you used for the reduction. When melted, add the flour while stirring with a whisk. Keep stirring and fry for a minute.
3. While stirring, deglaze with vegan cream and vegetable stock. Pour in the shallot-wine reduction. Heat for 3-5 minutes.
4. Last add the mustard, a squeeze of lemon juice, and season with salt and pepper.