This creamy hollandaise sauce is super easy and super quick in just five minutes without egg and animal butter! It not only goes well with asparagus and potatoes, but also perfectly with vegetables such as broccoli, cauliflower or carrots. But you can also perfect for the follow -up of yoursJuice cure use!
Ingredients (4 portions):
30g vegan butter or margarine
20g flour
200ml vegetable broth
200ml oat milk or vegan cream
10ml white wine vegan
2 TL mustard
1 teaspoon lemon juice
1 tablespoon of yeast flakes
Salt and pepper as desired
1 pinch of turmeric optional for the color
1 pinch of Kala Namak
Preparation:
- First melt the butter slowly in a saucepan. Then stir in the flour and simmer briefly until a flour sweat is created
- Then put the vegetable broth and the oat milk in the meal sweat
- Add white wine, mustard, lemon juice, turmeric and a pinch of Kala Namak and bring to the boil again with constant stirring until the sauce is nice and creamy
- Finally, season with yeast flakes, salt and pepper
- Serve the hollandaise sauce with asparagus, potatoes, a splash of lemon juice and some parsley or dill. Enjoy your meal!
Nutritional values (per serving):
202 kcal
5.4g carbohydrates
1.8g protein
18.8g fat
Recipe video: