Hollandaise Sauce to top our No-Eggs Benedict Arnold.
Vegan Hollandaise (quick version)
1 cup of Vegan Mayonaise
1/2 cup of melted vegan butter
Juice of one lemon
1 teaspoon of turmeric
dash of cayenne pepper
Whisk together over a double boiler on low heat the lemon juice, mayonnaise and turmeric until warm (but not hot) to the touch — when everything is incorporated slowly add the melted butter a little at a time and continue to whisk. Add a dash of cayenne if desired. Keep warm over a double boiler.
For a quick vegan Béarnaise sauce, add a tablespoon of freshly chopped tarragon to the Hollandaise and mix well.