VF - Quick Vegan Hollandaise Sauce

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* Exported from MasterCook *

 

Quick Vegan Hollandaise Sauce

 

Recipe By :Rose Elliot

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1/2 cup vegan margarine

2 tablespoons soy milk

juice of 1 lemon

salt and freshly ground black pepper

 

Put the margarine into a small saucepan and heat gently until melted, but do not

allow it to brown.

 

Meanwhile, put the soy milk and lemon juice into a food processor or blender and

add some salt and pepper.

 

Turn on the food processor or blender and pour the melted margarine in through

the top of the goblet in a steady stream. The mixture will thicken when you've

added about two thirds or three quarters of the margarine. Continue adding the

remainder in the same way, then return the mixture to the pan, taste and serve

or keep warm until needed.

 

Vegan Bearnaise Sauce

For this tangy variation, which is good with vegan burgers, put 1 tablespoonful

of finely chopped onion or shallot into a small saucepan with 1 1/2 tablespoons

of red wine vinegar and the same of water and boil until almost all the liquid

has reduced. Cool, then stir into the hollandaise.

 

Source:

" Vegan Feasts "

Copyright:

" Rose Elliot 1997 "

 

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Per Serving (excluding unknown items): 3 Calories; trace Fat (48.5% calories

from fat); trace Protein; trace Carbohydrate; trace Dietary Fiber; 0mg

Cholesterol; 1mg Sodium. Exchanges: 0 Lean Meat; 0 Fat; 0 Other Carbohydrates.

 

NOTES : Serves 4 to 6

Rich and creamy - very similar to traditional Hollandaise. Make it just before

you want to serve it or keep it warm in a vacuum flak or roasting tin of gently

steaming water.

Nutr. Assoc. : 0 0 0 0