Step 1

In a saucepan, bring the water, vinegar and shallots to a boil. Let it reduce to half the volume.

Step 2

Pour the liquid into a bowl through a finely meshed sieve to separate the shallots from it. Ensure you have 1/4 of liquid, otherwise top up with more water. Add the tarragon to the liquid.

Step 3

Using a double boiler, melt the vegan butter.

Step 4

Now, using a high-speed blender, combine the butter and extra-firm silken tofu and blend until smooth. Add the liquid from the bowl, lemon juice, turmeric, salt, and white pepper, and blend again until combined.

Step 5

Pour into your sauce jug and garnish with chopped tarragon. Enjoy it with our Succulent Vegan Filet Mignon or our Vegan Seitan Steaks. You will love the combination!