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Hollandaise sauce is a classic accompaniment for dishes like eggs Benedict and asparagus. Traditionally, it is made with egg yolks and butter, which can be rich and heavy. However, for a lighter, vegan-friendly version, you can use aquafaba or coconut milk as a base. This article guides you through making a light hollandaise using these plant-based ingredients.
Ingredients Needed
- 1/2 cup aquafaba (the liquid from canned chickpeas) or coconut milk
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1/4 teaspoon turmeric (for color)
- Pinch of salt
- Optional: a pinch of black pepper or cayenne for spice
Step-by-Step Instructions
Start by choosing your base: aquafaba offers a light, airy texture similar to egg whites, while coconut milk provides a creamy consistency. Pour the aquafaba or coconut milk into a small saucepan and gently heat over low heat.
Add the lemon juice, Dijon mustard, turmeric, and a pinch of salt to the heated liquid. Whisk continuously to combine all ingredients smoothly. The turmeric not only adds a subtle flavor but also gives the sauce a beautiful yellow hue.
Continue whisking until the mixture thickens slightly, about 3-5 minutes. Be careful not to boil, as high heat can cause curdling or separation. If using aquafaba, the sauce will become slightly frothy and glossy. For coconut milk, it will develop a rich, creamy texture.
Once thickened, taste and adjust the seasoning if needed. You can add more lemon juice for acidity or a pinch more salt. For a bit of heat, sprinkle in some cayenne pepper.
Serving Suggestions
This light hollandaise pairs well with steamed vegetables, poached eggs, or grilled fish. Its vegan and dairy-free nature makes it suitable for various dietary preferences. Enjoy your healthier, plant-based hollandaise as a flavorful addition to your favorite dishes.