Hollandaise Sauce


This picture just can't describe how delicious this sauce actually is. I have pictured it with potatos and white asparagus, a specialty in Germany that I don't think I have ever seen in the States. You have to peel this kind of asparagus, which leaves the stems tender and sweet, perfect for Hollandaise Sauce!


Servings: 4-6
Duration: about 10 minutes
Utensils: Saucepan, whisk
Cooking surface: Stovetop


The taste of this sauce depends mostly on the broth that you use and how much lemon juice you add.


1/4 cup vegan margarine

4 Tab flour

1 cup veggie broth

up to 1 Tab lemon juice

up to 1 Tab soy flour

2/3 cup soy cream

Salt and Pepper

Nutmeg, Paprika



Melt the margarine and whisk in the flour until blended. Add the broth whisking constantly. Add the lemon juice and soy flour and let thicken. Add the soy cream and spices and cook until desired consistency.

I use a little less than a tablespoon of the lemon juice and the soy flour. The first because the flavor gets too tangy with a full tablespoon and the second because the sauce is too thick with a full tablespoon. Try it and figure out how you like it.


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