[Sauce Parisienne - formerly Sauce Allemande]
...not sure why this title is in English...and the bracketed subtitle is in French...that's sort of backwards...
...we had this for breakfast...as a sort of tofu Benedict dish...it was delicious...
....Julia says there are many varieties of Sauce Parisienne...flavored with fish, onion or mushroom...
...but to get the sulfur-y flavor of egg yolks...I simply used some Kala Namak...the sulfur tasting black salt from the Himalayas...
...so first you make the
VEGAN SAUCE BÉCHAMEL
...then just add the cream...I simply used homemade cashew cream...1 cup cashews and 4 cups water blended in the Vitamix until creamy and smooth...
...a little bit of lemon juice..
...the Kala Namak...(black salt)...not much...just an egg-y hint of flavor...
...some white pepper...
...then finish with a couple of tablespoons of Earth Balance...
...off heat...just before serving...
...we spooned it over some fried tofu...which we often sub for fried eggs...
...to make a sort of vegan version of Eggs Benedict...
...it was really good...
...Julia spends quite a bit of time explaining how to keep from curdling the eggs...and how to remedy any stringy bits in your sauce...but with the Kala Namak none of that is a problem...
Substitutions
Kala Namak (black salt) for the eggs
Earth Balance for the butter
Cashew Cream for the cream
Recipe here:
Mastering the Art of French Cooking pp. 60 - 61
I like the look of this.
ReplyDeletethat does look good - and not really all that much trouble either! love, k
ReplyDeleteDoes look good, even if i don't say so myself. So clever too. I like the flavour of kala namak, just not the smell, its so overpowering, so a little does go a long way.
ReplyDelete