Admittedly a little late, but still okay in time, this low-fat Sauce Hollandaise
makes it finally to my blog. Somehow the asparagus season passed me almost without asparagus that I forgot that the Sauce-Hollandaise was still waiting for you. I love asparagus. The problem! My boyfriend does not. That’s why I mostly eat asparagus with my parents. Or like here for this picture, just 500 g at once alone. Not so much fun but heeeeeeey, there are worse things xd.
The asparagus sauce is not a completely new invention. Only a modified version, or for me optimized version of those that already exist. And the main ingredient is, of course, SILKEN TOFU.
Slowly the silken tofu recipes are accumulating linearly on my blog. I wonder if I should rename my blog into THE SILKEN TOFU BLOG?
We have the silken tofu mousse au chocolate, the mayo and also Caesar dressing, the cheesecake and then another poppy-cheesecake cream is waiting for you.
If you can’t find any asparagus now, don’t worry, I just love the sauce to potatoes <3. Who needs all the luxury xd.
- 400 g silken tofu
- 30 ml plant-based milk (almond, cashew, oat milk)
- 2 tsp vegetable stock
- 2 tsp mustard seeds (without 1 tsp mustard)
- 1 mini tuber turmeric (w
- juice ½ lemon
- salt, pepper to taste
- Optional: 1 tsp garlic powder
- Put all ingredients into the blender and mix until creamy.
- The sauce can be stored in the refrigerator for up to 1 week.
If you make the Sauce Hollondaise, I’m looking forward to your opinion or your pictures on Instagram as always. Tag me @annelinawaller or use #eatwithannelina so I can share it.