easy hollandaise sauce

Creamy vegan hollandaise sauce made with just 8 ingredients and 1 pan and ready in 10 minutes. Perfect for (vegan) Eggs Benedict or adding richness to roasted vegetables and beyond!

Easy Vegan Hollandaise Sauce

½ Tbsp vegan butter

Tbsp DIY Gluten-Free Flour Blend ((or unbleached all-purpose flour

almond milk*

water

lemon juice

tsp dijon mustard

tsp sea salt ((plus more to taste))

garlic powder

yeast

Heat vegan butter in a large rimmed skillet over medium heat. Once melted, turn off the heat and whisk in flour until no lumps remain.

Add the almond milk, water, lemon juice, dijon, salt, garlic powder, and nutritional yeast and whisk to combine. Heat over low-medium heat, whisking frequently, until thickened — about 3-5 minutes (keeping in mind it will continue thickening as it cools). Taste and adjust as needed, adding more salt to taste, nutritional yeast for cheesiness and yellow color, lemon juice for brightness, or garlic powder for more savory notes.

Serve warm on roasted asparagus, Vegan &quot;Eggs&quot; Benedict, or traditional Eggs Benedict (if dairy-free, not vegan).

Store any leftover hollandaise sauce covered in the refrigerator for 7-10 days. Reheat in a microwave or small saucepan over medium heat until warmed through.

https://www.youtube.com/watch?v=pjIcLwuCJug

Creamy vegan hollandaise sauce made with just 8 ingredients and 1 pan and ready in 10 minutes. Perfect for "Eggs" Benedict or adding richness to roasted vegetables and beyond!

Full Recipe: https://minimalistbaker.com/easy-vegan-hollandaise-sauce/
 
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Easy Vegan Hollandaise Sauce | Minimalist Baker Recipes

Learn how to make perfectly poached salmon with a creamy, no-fail hollandaise sauce. Elegant, easy, and ready in under an hour.

Andrew Zimmern's Poached Salmon & Hollandaise Sauce Recipe

salmon fillet

skin-off

pin bones removed

tail trimmed off

salt

dry white wine

onion (chopped

cup)

celery (chopped

cups)

black peppercorns

parsley

dill

tarragon

recipe No-Fail Hollandaise

lemon (2 to 3 tablespoons)

Dijon mustard

tarragon leaves

cayenne pepper

(2 sticks) butter

For the salmon: Season the fish with salt and set it aside.

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Make the poaching liquid (court bouillon in French) by combining the wine, onion, celery, peppercorns, parsley, dill, tarragon, and salt to taste in a fish poacher or deep rectangular pan large enough to hold the salmon. Add 3 to 4 inches of water and bring to a boil. Place the salmon fillet on an oiled piece of butcher paper with edges that stick out over the sides of the pan, or on a large piece of cheesecloth. (This is so you can remove the fillet without it breaking if you don’t have the specialized pan called a salmon poacher.) Lower the salmon fillet into the liquid and bring the court bouillon back to a simmer. Lower the heat to maintain the barest simmer possible, cover, and cook gently until the salmon is just cooked through, 12 to 16 minutes, depending on the thickness. Turn off the heat and let the fish rest in the liquid for 2 to 3 minutes.

Lay a towel next to a platter. Using the paper or cheesecloth, remove the fish from the liquid and place on the towel. Dab the fish dry as best as possible. Carefully transfer the salmon to a platter. Garnish with any accoutrements you’d like, such as cucumber slices or herbs and citrus.

Serve the salmon warm with the No-Fail Hollandaise.

For the No-Fail Hollandaise: Set up a pot of gently simmering water over which you can rest a stainless-steel bowl. In that bowl, whisk together 1 ½ tablespoons water, the lemon juice, mustard, tarragon, cayenne, and egg yolks until thickened, 2 to 3 minutes. Whisk continuously, removing the pan from the heat source briefly if it gets too hot. Add the butter, whisking constantly until the butter is fully incorporated, about 2 minutes. Season with salt. Whisk over the heat to make sure the sauce is warm. Your yolks are already cooked and stabilized!

If the sauce is too thick, whisk in warm water, 1 teaspoon or so at a time, until the sauce is just pourable.

This sauce can be made ahead by about an hour if kept stored in a plastic quart container in a pot of hot water. You can store leftovers in an airtight container in the refrigerator for up to a week and reheat in a double boiler over low heat.

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Easy Vegan Hollandaise Sauce

Andrew Zimmern's Poached Salmon & H...

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