Eggless Hollandaise Sauce
This eggless hollandaise sauce is silky, bright, and versatile, making a polished finishing touch for brunch favorites and everyday meals.
Ingredients
- 1/2 cup Unsalted Butter
- 1/2 cup Heavy Cream
- 1 1/2 tsp Cornstarch
- 1 tsp Dijon Mustard
- 2 tbsp Fresh Lemon Juice
- 1/4 tsp Turmeric
- 1/4 tsp Black Salt (kala namak)
- 1/8 tsp Cayenne Pepper
- 1/4 tsp Salt
Instructions
- Melt the butter in a small saucepan or the microwave and keep it warm.
- In a separate small saucepan, whisk together the heavy cream, cornstarch, Dijon mustard, lemon juice, turmeric, black salt and cayenne until smooth with no lumps.
- Place over medium low heat and whisk constantly for 2 to 3 minutes until the mixture thickens slightly and coats the back of a spoon. Remove from the heat.
- Slowly drizzle in the warm melted butter while whisking vigorously so the sauce becomes silky, thick and glossy.
- Season with salt to taste and serve immediately over eggless benedicts, asparagus, salmon or roasted potatoes. If it thickens too much, whisk in a splash of warm water.
Nutrition
Serving: 1servingCalories: 319kcalCarbohydrates: 2gProtein: 1gFat: 33g
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