This silky smooth vegan hollandaise sauce is the perfect addition to eggs Benedict or drizzled over a plate of grilled asparagus. Find out how to make it below.
What is hollandaise sauce?
Hollandaise sauce is a classic French sauce that every chef should have in their repertoire. It's known as one of the "mother sauces" which form the foundation of French cooking. There are five mother sauces in total:
- béchamel ("white" sauce made from a roux)
- velouté ("white" sauce with added stock)
- espagnole ("brown" sauce made with beef or veal stock, tomato puree, and browned mire-poix)
- sauce tomato ("red" tomato sauce); and
- hollandaise (butter based emulsion).
But, it's hollandaise that has the reputation for being the most tricky out of all of them as it requires a little bit of science to make sure it doesn't curdle or split.
How to make hollandaise sauce without butter and egg
To make a classic hollandaise, butter and egg yolks are whisked together along with acid (like vinegar or lemon juice) to create a thick and creamy sauce. This means it's off limits for anyone with an egg allergy / dairy allergy or anyone following a plant based diet.
The good news is that it's not too difficult to make vegan hollandaise at home!
Because hollandaise is traditionally made by emulsifying egg yolks and butter, I was tempted to try and use a similar method to the one that I use to make vegan mayonnaise. But, my favourite way to enjoy vegan hollandaise is on top of vegan "eggs" Benedict so I needed to come up with a recipe that was simple enough to make while I'm still half asleep (or hungover!)
I settled on a simple blender based method which blitzes silken tofu with the herbs and spices traditionally found in hollandaise (and some turmeric for colour). You'll see fro the recipe card that I've made a couple of suggestions for substitutions. For example the traditional acid to use is tarragon vinegar, but the recipe doesn't call for much and so you could use white wine vinegar instead. I've also suggested cayenne in place of white pepper. Both are regularly used but I prefer the subtlety of white pepper.
The silken tofu has the perfect, smooth, glossy texture. To get the required thickness, I heat it in a small saucepan with a little cornflour. You can adjust the thickness by adding more cornflour if you wish. It won't have an impact on taste.
It really couldn't be easier to make this simple French sauce.
What to serve with hollandaise sauce
Hollandaise is an essential for brunch lovers. It's perfect on vegan "eggs" Benedict or tofu Florentine! It's also the perfect compliment to grilled asparagus and even baby roast potatoes!
The recipe
Vegan Hollandaise Sauce
Ingredients
- 250 grams silken tofu
- 0.5 teaspoon cornflour
- 1 tablespoon tarragon vinegar or white wine vinegar
- 1 lemon juice only
- 50 grams non-dairy butter melted
- 0.5 teaspoon white pepper or cayenne
- 0.5 teaspoon turmeric
Instructions
- Combine all of the ingredients, except the cornflour in a blender and blend until smooth.
- Transfer to a saucepan and place over a low-medium heat.
- Mix the cornflour with a teaspoon of water until smooth and add to the saucepan.
- Heat until thickened.
- Serve warm or leave to cool and place in the fridge until required.
Nutrition
How long will vegan hollandaise keep?
This sauce will keep for up to a week in the fridge. I prefer to serve it warm so add to the pan and gently reheat. You may need to add a little extra water as it warms up to get your preferred consistency.
More vegan sauces and condiments
More vegan recipes
To find my full range of vegan recipes, check out the vegan recipe archive. Whether you're wholefoods vegan or junk food vegan, after sumptuous cakes and bakes or healthy salads, I've got the recipe for you!
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