1. Prepare the roux:
Melt the margarine in a saucepan over medium heat. Stir in the flour and cook for 1–2 minutes, stirring constantly—it should be fragrant but not brown.
2. Stir in the liquid:
Mix the soy cream with the cold (!) vegetable stock. Slowly add the mixture to the roux, stirring constantly to avoid lumps.
For a smooth sauce without lumps, the vegetable stock should be cold or at least lukewarm, not hot, when you stir it into the roux.
When making a roux (from fat + flour), there is one simple rule: different temperatures prevent lumps from forming. If you add hot stock to hot roux, the flour will thicken too quickly – and unwanted lumps may form.
3. Season & bring to the boil:
Stir in the white wine, mustard, turmeric, and cayenne pepper. Bring the sauce to a boil while stirring and simmer gently for about 2 minutes until it is creamy.
4. Season to taste & serve:
Season to taste with salt and pepper. Serve the vegan hollandaise immediately – e.g. with asparagus, potatoes, broccoli, or as a sauce in vegetable gratins.
Nutritional values approx. (per serving)
• Calories: 195 kcal
• Fat: 16 g
• Carbohydrates: 8 g
• Protein: 2 g
• Fiber: 0.4 g
