We used this recipe of vegan Hollandaise Sauce, which we found from the book The Vegan Table for our 2010 Holiday Dinner as a side for our steamed asparagus and other vegetables. I've never been a fan of Hollandaise, but I'm glad I was able to offer a much healthier version of it to our guests!
Vegan Hollandaise Sauce
3/4 cup (180 ml) unsweetened nondairy milk, divided
1/2 teaspoon salt
1/4 teaspoon chile powder or cayenne pepper
2 tablespoons (16g) cornstarch
2 tablespoons (28g) nondairy, nonhydrogenated butter (eg Earth Balance), melted
1 to 2 tablespoons (15 to 30 ml) fresh lemon
In a saucepan, heat 1/2 cup (120 ml) milk until hot but not quite simmering. Pour into a blender pitcher with salt and chile powder.
Using the same saucepan, combine remaining 1/4 cup (60ml) milk with cornstarch, and cook over low heat. The mixture will thicken very quickly. Stir constantly with a whisk. Add the melted nondairy butter, and keep whisking. This process will take no more than a couple of minutes.
Immediately add the thick constarch/butter mixture to blender containing milk/spice combination, and blend well before butter hardens. Drizzle in lemon juice, and continue to blend. It should be thick with no oil globules. Control lemon flavor by adding just a tablespoon (15ml), tasting it, and adding more if desired.
Hollandaise sauce is traditionally served warm, so if you're not serving it immediately, heat it briefly in a microwave or in a small-size pot over low heat when ready to serve.
Yield: 3/4 cup (180ml)