Vegan Sauce Hollandaise with Fermented B(e)tter
Vegan Sauce Hollandaise with Fermented B(e)tter
Its springtime! And that means asparagus season is calling. The "white gold" is not only super delicious but also very nutritious. It's rich in antioxidants, vitamins K, C and A, folic acid (B6 transformed in our gut) and fiber (prebiotics).
And we all know that a traditional asparagus dish comes with potatoes and classic sauce hollandaise! But today we want to inspire you with our plant based alternative recipe to the French classic recipe which normally contains dairy butter.
This recipe is so simply that every hobby chef in the world will be able to make a wonderful plant based hollandaise with it! We still each eggs from our neighbors chickens which can run free in the garden and aren't fed with any antibiotics or GMO feed. This is why the final dish in this case didn't turn out to be 100% Vegan as you can see.
Our plant based butter alternative Fermented B(e)tter has 25% less fat and calories while maintaining the same taste compared to dairy based butter. You won't believe how perfectly the butter melts into this delicious sauce recipe.
Hint: If you prefer your hollandaise very thick in consistency you can always thicken up this recipe more with some corn starch into the boiling hollandaise pot!
INGREDIENTS (4 people):
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STEPS:
- Slowly melt the fermented plant based B(e)tter in a sauce pan, then whisk in the flour and simmer 1-2 minutes to make a roux butter.
- Pour in the vegetables broth and soy/oat crème and sir while cooking. After 2 minutes add white wine, mustard, salt and pepper and stir constantly until the sauce is nicely thick and creamy. Finally, season with optional nutritional yeast flakes for an umami flavor finish.
- Serve the B(e)tter hollandaise sauce with asparagus and boiled potatoes and drizzle some freshly chopped dill and parsley on top.
- Click here to find out more about our Fermented B(e)tter