Thursday, June 19, 2014

Searching for the Right Vegan Hollandaise Sauce Recipe

I was kind of a weird kid.  Whenever we went out to brunch, my go-to meal was always Eggs Benedict with no Canadian bacon and no yolks in the eggs.  I never liked the idea of ham, even when I ate meat.  And egg yolks, of course, are gross.  Runny egg yolks are even worse.  My mom joked that our server would think I had a heart condition.  But mostly what I was going for was the Hollandaise sauce.  Everything else was just a delivery mechanism. 
When I got a bit older I found that rather than nixing everything out of an order of Eggs Benedict, at some restaurants I could order asparagus with Hollandaise.  Or better yet, I could make my own sauce at home and whip it up myself in minutes.  Which I did.  Over and over and over again. 
When I became vegan it may not have been the thing I missed most, but every once in a while it would cross my mind.  And as I thought about it, I figured it should be easy enough to make in vegan form.  So why not give it a whirl? 
As a starting point, I followed this recipe from Vegetarian Times.  Unfortunately, I got a bit cocky and estimated all my measurements.  When I tasted round 1 the sauce had way too much lemon and a bit too much spice.  I promptly added more tofu, more salt, more oil (I used olive rather than corn) and tinkered around until I got a version I liked.  When I sat down to really eat the sauce on asparagus and toast, I found it was still too lemony for my taste, but it was definitely a decent approximation of real Hollandaise.  Definitely a good place to start, at least.  I enjoyed my asparagus, toast, and Hollandaise literally for breakfast, lunch, and dinner (not all on the same day).  This is definitely a recipe I'll continue tinkering with until I find the right balance.  And when I do I'll be sure to share the results!

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