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!