Green Asparagus Hollandaise
Chef Alexis Gauthier's plant-based take on the classic French sauce — "who needs egg yolk & butter?" A silken-tofu base is emulsified with clarified vegan butter, white miso, turmeric and kala namak (for the eggy note), sharpened with a white-wine-vinegar shallot reduction and lemon, then spooned over tender green asparagus.
frenchappetizersauce
⚠ Contains allergens
soy
#fancy
Ingredients
- 150 g silken tofu— as wet as possible
- 2 tbsp extra virgin olive oil
- 1 tbsp white miso
- 1/4 tsp ground turmeric
- 1/2 tsp kala namak (black salt)
- 1 shallot— small, finely sliced
- 50 ml white wine vinegar
- 1 tbsp fresh lemon juice
- 100 g clarified vegan butter— warm
- to taste sea salt and freshly ground white pepper
- 2 bunch green asparagus
- 1 lemon— large
To see full recipe:
View the original recipe by Alexis Gauthier ↗