This Hollandaise sauce takes 2 minutes, and there's no double boiler or risk of eggs cooking - because it's egg free! Pair with roasted asparagus for a match made in heaven!
Course Side Dish, vegetable
Cuisine American, French
Prep Time 5 minutesminutes
Cook Time 20 minutesminutes
Total Time 25 minutesminutes
Servings 4
Calories 177kcal
Author Laura Yautz
Ingredients
1lbfresh Asparagus spears
1tablespoonOlive Oil
½cupSilken Tofu
2tablespoonWhite Wine Vinegar
2tablespoonOlive Oil
1teaspoonYellow Mustard
¼teaspoonKala Namak(Black salt), or regular salt
⅛teaspoonTurmeric
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.