Vegan Hollandaise Sauce

As soon as I made this, I texted about 12 of my friends in all-caps and wrote “GUYS I JUST MADE VEGAN F***ING HOLLANDAISE.” I am so excited. It tastes really similar to the egg version, and the texture is absolutely 100% spot on. Just make sure you put enough salt in to make it nice and savoury bc cornflour is not exactly flavoursome.

Costs like $2 to make and takes maybe 15 minutes. Don’t even ask about the nutritional value it is not there 😂😂😂


Ingredients

2 tbsp cornflour
5 tbsp each water and plant-based milk
100g vegetable shortening, softened, cubed
1 tbsp white vinegar/fresh lemon juice, or more to taste (the more the better, imo)
Salt and white pepper, to taste
Pinch each turmeric and sweet paprika, for colour
Method

In a glass or ceramic bowl, combine cornflour, milk and water. Set a small saucepan filled 2-3cm deep with water to boil.

Once the water boils, turn the heat down to medium-low and place your bowl over the saucepan. Whisk cornflour mixture using a balloon whisk, using the gentle heat from the saucepan, until it thickens. This could take a few minutes.

Once thickened, start adding vegetable shortening a cube or two at a time while continuing to whisk. It should gradually melt in – if it melts too fast, remove your bowl from the saucepan for a couple of seconds or turn the heat down to make sure it doesn’t get too hot and seize.

Once all shortening is whisked in, remove from heat and add vinegar, salt, pepper, paprika and turmeric until as desired. Serve with whatever you like (w/ avo toast is fab) and store in the fridge for a few days. When reheating, do so very gently and cautiously or it’ll split.

 

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