Guest guest Posted November 8, 2001 Report Share Posted November 8, 2001 * Exported from MasterCook * Hollandaze Sauce Recipe By :Bryanna Clark Grogan & Joanne Stepaniak Serving Size : 0 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups crumbled firm silken tofu 1/2 cup dairy-free milk 1 tablespoon fresh lemon juice 1 tablespoon nutritional yeast flakes 1 tablespoon tahini 1 teaspoon turmeric -- for a buttery-yellow color 1 1/4 teaspoons dried tarragon leaves 1/4 cup olive oil Place all the ingredients except the olive oil in a blender or food processor, and process until very smooth and creamy. Drizzle in the olive oil while continuing to blend. Transfer the sauce to a 1-quart saucepan, and place it over medium-low heat. Warm the sauce, stirring often, until it is heated through. Do not boil! Source: " Dairy-Free and Delicious " Copyright: " 2001 Brenda Davis, Bryanna Clark Grogan, Joanne Stepaniak " Yield: " 2 cups " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 578 Calories; 62g Fat (94.1% calories from fat); 3g Protein; 6g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 18mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 12 1/2 Fat. NOTES : This rich, creamy, lemony sauce will remind you of hollandaise, but you won't miss the butter and eggs. It's wonderful and festive over steamed broccoli or baked potatoes. This recipe was created and contributed by Mark Shadle and Lisa Magee, owners of It's Only Natural Restaurant, an entraordinary, totally vegetarian eatery in Middletown, Connecticut. Nutr. Assoc. : 0 0 0 0 0 0 0 0 Quote Link to comment Share on other sites More sharing options...
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