Plant-based whipping: Vegan hollandaise sauce
RECIPE FROM iSi
The classic hollandaise sauce is one of the most popular accompaniments for asparagus, vegetables, potatoes or as a sophisticated topping for Benedicts – but how can this buttery delicacy be made vegan without compromising on taste and consistency? The answer: with a few clever ingredients and the use of an iSi Gourmet Whip, a wonderfully creamy, plant-based alternative can be created in no time at all.
The sauce is wonderfully airy, remains stable and, thanks to the combination of chickpeas, chickpea flour and kala namak, has a pleasantly full-bodied flavor that is reminiscent of the – without any animal products.
Preparation time: 20 minutes
INGREDIENTS
- 20 ml vinegar
- 250 g vegan margarine
- 160 ml chickpeas (from a tin)
- 4 g Kala Namak
- 100 ml vegetable stock
- 10 ml lemon juice
- 25 g chickpea flour
PREPARATION
- Place all the ingredients together in a pan and heat while stirring until the mixture comes to the boil briefly.
- Then finely puree the hot mixture in a powerful blender or with a hand blender until a smooth, creamy consistency is achieved.
- Pour the sauce directly through the iSi funnel and sieve into a 0.5 l iSi Gourmet Whip to guarantee a lump-free texture.
- Screw on an iSi Professional Charger and shake the Whip vigorously about 14-16 times.
Kala Namak provides the slightly “eggy” taste. Once prepared, the sauce can easily be kept warm in the iSi Gourmet Whip.