Dairy Free Hollandaise Sauce

Recipe by BJ from BC
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 11mins
SERVES: 3
UNITS: US

INGREDIENTS

Nutrition
  • 2
    egg yolks
  • 13
    cup almond milk
  • 2
    tablespoons water
  • 14
    teaspoon salt (depending on your taste)
  • 12
    teaspoon lemon juice (fresh is best)
  • 14
    teaspoon cayenne pepper
  • 14
    teaspoon mustard powder
  • 12
    teaspoon paprika
  • 14
    cup dairy-free margarine (I used vegan becel)
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DIRECTIONS

  • 1. Using a double broiler, add all the ingredients except for the dairy free margarine. And whisk until well blended.
  • 2. Cook on medium heat until it starts to thicken, making sure to stir or whisk often.
  • 3. When it reaches a thickened consistency, remove from heat and stir in dairy free margarine. It's important to add the dairy free margarine last, making sure to add it as is instead of melting it first, otherwise the sauce may curdle.
  • 4. I found that the sauce should be placed back on the double broiler on simmer until your eggs benedict, fish, or vegetables are ready for it, otherwise it cools down too quickly. Continue to stir often.
  • If serving on Eggs Benedict, always nice to sprinkle a tiny bit of paprika on top of the sauce for added colour and taste.
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