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Hollandaise Sauce



This sauce is traditionally used with Tofu Benedict and Portabella Benedict. However, it adds elegance, color and additional flavors when drizzled over veggies, particularly green (asparagus, broccoli, etc.), or those of another strongly contrasting color (grilled red bell peppers are an example).


30 ml 2 T. soy margarine
240 ml1 c. finely chopped onion
10 ml2 tsp. minced garlic
600 g21 oz. silken firm tofu (a pkg. of silken tofu is generally 12.3 oz, so most of two packages)
59 ml4 T. lemon juice
59 ml4 T. white wine
10 ml2 tsp. brown or yellow mustard (or turmeric)
1½ tsp. seasoned salt (or to taste)
3-4 dashes cayenne pepper, to taste


Sauté the onion in margarine (or water) until translucent. In a blender, liquefy onion, garlic and tofu with lemon juice, wine and mustard. Blend in seasoned salt and cayenne pepper. Pour sauce into a saucepan and heat, stirring constantly.

Major Ingredients: