Hollandaise sauce can be a bit finicky. It's traditionally made with egg yolks, and cooked in a double boiler, whisking constantly to keep it from curdling. I'm not much into needy sauces, so I developed this egg free hollandaise sauce that only takes two minutes! Blend all the ingredients until smooth, and done! Perfect for roasted asparagus or whatever you want to pour it on!
How to trim asparagus
Did you know that you have to trim asparagus spears before you cook them? The ends are woody and tough, and make eating the vegetable far less enjoyable. It's easy to do, but if you don't know, then you don't know! To trim, simply hold the spear in one hand and grasp the woody end between your thumb and forefinger. Bend the spear until it snaps. It will naturally snap right where the tender and woody parts meet! Repeat! (You could also use this one spear as a guide, lining all the spears up on a cutting board, and cut off that much of all of them. This will be less precise but a bit quicker!)
Here's a quick tutorial on how to trim asparagus:
What goes with Hollandaise sauce?
If you make this recipe, you'll have leftovers! The sauce will keep for a few days in the fridge, so you'll want to use it on other things! Consider using it for:
- Roasted Brussels sprouts
- Roasted broccoli - or really any roasted vegetables!
- Poached white fish (learn about the heart healthiest fish)
- Dip for raw veggies like carrots, peppers, or snow peas
- Drizzle over potato pancakes or hash browns
- Add sautéed mushrooms and use over pasta
FAQs and Substitutions
You can use plain nonfat yogurt, fat free sour cream, or a vegan substitute for either of those if you don't have silken tofu. If you use one of these, you'll need to reduce or eliminate the vinegar. Start with none, then taste and adjust as you see fit.
You can use another vinegar, but not a sweet vinegar like apple cider. You can also use lemon juice.
Kala Namak is also commonly called black salt, or Himalayan black salt. It contains sulfur compounds that give it a slight "eggy" taste and smell. The salt it typically black, gray, or brown in color. It's often used in vegan dishes meant to mimic eggs because of its taste.
Kala namak is often used in Indian cooking, so you can purchase it at any Indian grocer. It can also be purchased at online retailers like Amazon.
If you make Roasted Asparagus with Egg-free Hollandaise Sauce, tell me in the comments!
This recipe goes well with Vegetable Hash with Chickpeas Skillet Dinner, Healthy Colcannon, Lemon Pepper Tofu Filets or Balsamic Glazed Onions & Black Beans.
📖 Recipe
Roasted Asparagus with Egg-free Hollandaise Sauce
Ingredients
- 1 lb fresh Asparagus spears
- 1 tablespoon Olive Oil
- ½ cup Silken Tofu
- 2 tablespoon White Wine Vinegar
- 2 tablespoon Olive Oil
- 1 teaspoon Yellow Mustard
- ¼ teaspoon Kala Namak (Black salt), or regular salt
- ⅛ teaspoon Turmeric
Instructions
- Preheat oven to 400°F.
- Trim the asparagus to remove the tough ends. See video above for a short tutorial.
- Toss the asparagus spears with 1 tablespoon oil, and roast for 20 minutes, or until the tender ends start to crisp up.
- While the asparagus roasts, make the hollandaise sauce by adding the remaining ingredients to a small vessel or jar. Use an immersion blender to blend the ingredients until smooth.
- Warm gently in a saucepan over low heat, being careful not to scorch or boil the sauce.
- Serve the asparagus with the hollandaise sauce drizzled over it.
Nutrition
*Nutrition information is an estimate, and will change based on the brand and individual ingredients and amounts you use. This is provided for your convenience only.
Seth Bright says
Hello! Sorry to ask a dumb question, but is the yellow mustard the powder? Or dijon? Or sort of a Frenchs yellow hot-dog mustard? I really want to make this sauce, but I want to do it correctly. Thank you so much.
Laura Yautz says
Hi Seth! Thanks for your question - there are no dumb ones! The ingredient is actual yellow mustard, not powder. A regular yellow hot dog mustard will work fine. It contributes a bit to color and to emulsification of the sauce. You won't taste it much. Hope this helps!