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The Foolproof Dairy-Free Hollandaise Sauce

Keep the luxurious, buttery emulsion of a classic French brunch, and leave out the dairy. Discover the chef's technique for a perfectly stable, rich hollandaise that brings the ultimate indulgence to your Eggs Benedict
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Cuisine: Française
Ingredients Method

Ingrédients
  

  • 3 Large egg yolks
  • 15 ml (1 tbsp) Fresh lemon juice
  • 15 ml (1 tbsp) Cold water
  • 115 g (1/2 cup) High-quality vegan butter block melted and hot
  • Sea salt To taste
  • Cayenne pepper A tiny pinch

Method
 

Create the bain-marie
  1. Fill a saucepan with an inch of water and bring it to a gentle simmer. Place a heatproof bowl over the pan, ensuring the bottom of the bowl does not touch the water.
The sabayon base
  1. Add the egg yolks, lemon juice, and cold water to the bowl. Whisk vigorously and continuously until the mixture becomes pale, frothy, and doubles in volume (about 2-3 minutes)
The emulsion
  1. Remove the bowl from the heat. This is the crucial step: while whisking non-stop, begin adding the hot, melted vegan butter literally drop by drop at first. Once the emulsion starts to form and thicken, you can pour the remaining butter in a very slow, thin stream.
Seasoning
  1. Once all the butter is incorporated and the sauce is thick and glossy, whisk in the sea salt and a pinch of cayenne pepper. Serve immediately.
    2. Chef's Tip: How to Rescue a Broken Hollandaise
    Even professionals sometimes split a sauce. If your dairy-free Hollandaise separates and looks curdled, don't throw it away! The secret to saving it is temperature and friction. Simply add exactly one tablespoon of boiling hot water into a clean bowl, then vigorously whisk your broken sauce into the hot water, a little at a time. The emulsion will magically come back together, smoother than ever