I veganized two recipes from Simply Recipes and Classy Vegan to get this delicious Vegan Béarnaise Sauce - served here with mushroom based Meati "Steak".
Vegan Béarnaise Sauce
Ingredients
3 Tbls vegan butter/margarine
2 Tbls brown rice flour
Pinch of turmeric
1 cup unsweetened non-dairy milk
Big pinch of cayenne pepper
2 Tbls nutritional yeast
Juice of 1/2 a lemon
1 Tbls Vegan Mayo
1/4 cup vegan dry white wine
3 Tbls whte wine vinegar
1/4 cup shallots, chopped finely
1/4 tsp black pepper
1.5 Tbls fresh tarragon leaves chopped and divided (or 2 tsp dried)
Salt and pepper to taste
Method
Make the tarragon base:
In a small skillet or saucepan over medium-low heat, simmer the wine, vinegar, shallots, black pepper and 1/2 tablespoon of tarragon until most of the liquid has evaporated, but the pan is not completely dry.
There should still be a tablespoon or two of liquid in the bottom of the pan.
Set aside and let cool to lukewarm.
Heat a small saucepan over medium low heat add the vegan butter and heat until it is sizzling and boiling quite a bit.
Whisk in the flour all at once to make a paste and continue to whisk it constantly for about a minute. Add in a small pinch of turmeric for color and mix well (you want your sauce yellow, but you don’t want it too yellow).
Slowly whisk in soy milk and bring sauce to a boil, whisking frequently.
Boil for 2 to 3 minutes and remove from heat.
Whisk in the cayenne and nutritional yeast.
Add the lemon juice and mix well, add salt and pepper to taste.
Stir the tarragon base into the sauce and stir in the remaining 1 1/2 tablespoons freshly chopped tarragon.
Lastly, add the vegan mayo for a little bit more creaminess.
Taste and add salt/pepper to taste, or a little more lemon juice, to taste.
