I'm always veganizing recipes that I love...so...I'm working my way
through all of the amazing recipes in Julia Child's
Mastering the Art of French Cooking...
...making a Vegan Version of each one...... sometimes successfully - sometimes not...Recipe Count 354/524 (from Julie's count)...but really 654

Tuesday, October 8, 2019

Vegan Hollandaise avec Blancs d'Oeufs

[Hollandaise with Beaten Egg Whites]

...so first you'll need to make some VEGAN SAUCE HOLLANDAISE...where I used flax seed goo for the eggs...

...or...

...Vegan Hollandaise Sauce made in the Electric Blender...where I made vegan egg yolks using It Doesn't Taste Like Chicken's Toast Dipping Sauce.. ...either way...have that ready...
...and then make your beaten egg whites...I'm using aqua faba for the fluffy egg whites...I keep mine in the freezer...
...I just thawed it out and put it in the stand mixer...
...and started whipping it up...
...it amazes me...every single time...how light and fluffy it gets...
...a perfect replacement for egg whites...
...make your Hollandaise sauce...
...put it in a bowl and fold in the vegan egg whites...
...it makes such a rich and glossy sauce...
...we served it with asparagus natch...
...interestingly...Julia says that you can add beaten egg whites to "swell and lighten the sauce and make it serve more people"...

Substitutions:

aqua faba for the egg whites...
...other subs from the Hollandaise recipe of your choice...

Mastering the Art of French Cooking (p. 85)

1 comment:

  1. Kinda like the "oyster question" concerning the aqua faba....."Who looked at that the first time and said - That Looks Yummy??" haha. Love, K

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