It is finally asparagus time and the stalls on the roadside have asparagus and strawberries ready again. We love this time and are really looking forward to picking the first strawberries from the field.
We love the green and white asparagus very much. While we usually fry the greens quickly in the pan and serve them with potatoes or pasta, the white ones in fricassee or classic with sauce and potatoes are the best sellers.
Here we cooked small potatoes and cooked our first vegan hollandaise sauce with the cooked asparagus. It can be made so quickly and can be kept in the refrigerator for a few days if it is really not used up.
We find this version even a bit spicier than the counterparts that you can buy ready-made in the supermarket. And in our recipe there are also a few options on how you can adapt the sauce to your taste.
The base is a roux with butter or margarine and flour. If you’ve never done this before, knowing that when you add the flour to the melted butter, it will turn into a sticky to lumpy mass with the flour. But don’t worry, that’s okay and will turn into a smooth sauce when you deglaze with the vegetable stock and stir well with the whisk. If you keep cooking the whole thing, it will re-thicken the sauce to some extent. This allows you to adjust the consistency and amount of the sauce a little. When it cools down, the sauce picks up again, and when it is warmed up, it becomes a little more liquid again. It is always important to stir so that nothing settles and burns. You can basically adapt this base to your taste and modify it with cream or various herbs.
But here’s the recipe for the vegan hollandaise sauce:
Creamy vegan hollandaise sauce
- 150 ml vegetable stock
- 100 ml soy cream
- 50 g plant-based butter
- 20 g of flour
- 1 tsp mustard
- 2 tsp of lemon juice
- 1 pinch of nutmeg
- Kala Namak (optional)
- turmeric (optional)
- Make a roux from plant-based butter and flour by melting the butter in a small saucepan. When it has melted, add the flour and mix well with the butter with a whisk to form a lumpy mass.
- While stirring, let it sit a little over a medium heat for about 1-2 minutes.
- Then deglaze with the vegetable stock and add the soy cream. Keep stirring so that nothing burns. The sauce will now thicken and should continue to simmer on medium heat for a few more minutes. Keep stirring and add a little more water or vegetable stock if it gets too thick.
- Now add lemon juice, mustard, turmeric and salt. Turmeric is optional and only responsible for the color. Kala Namak is also optional and for everyone who likes this light egg flavor in the hollandaise.
- Then you can taste and feast.
If you are using it, be careful not to add it until the end, as the aroma will dissipate quickly and the salt will be wasted.