There was an enticing recipe in the Wall Street Journal this past weekend for “Butter Braised Asparagus with Shrimp and Lemon Hollandaise.” Just the title is mouth watering. Of course Mom took on the challenge of making the recipe dairy free! With just a couple changes, she made the Hollandaise dairy free (although it does have eggs). All I can say is “wow.” Our dinner table was silent for a few moments as we savored the perfect sauce.
In the recipe, the shrimp was poached in vegetable broth, lemon juice, and white wine while the asparagus was sauteed in a little bit of butter. But I really want to share the Hollandaise Sauce and how Mom made it dairy free. You could certainly use this sauce over chicken or other fish, or even for breakfast!
Non Dairy Hollandaise Sauce
- 2 large egg yolks
- 1 tbsp. champagne vinegar
- one half tsp. salt
- one quarter cayenne pepper
- one stick of vegan butter
- juice of one lemon
- Bring a pot of water to a boil then reduce heat to low so the water just simmers.
- Whisk yolks and vinegar in a medium bowl. Season with salt and cayenne pepper.
- Put the bowl over the simmering water and stir aggressively until the yolks and vinegar become thick. Watch the mixture so it doesn’t curdle, moving it off heat if needed.
- Whisk in 1 stick of vegan butter, in small pieces, until each piece is melted in.
- Add the lemon juice and salt, carefully whisking so it doesn’t curdle.
- Serve hot over poached shrimp and asparagus, or your favorite protein and veggies.
Thank you, Chef Brock and the Wall Street Journal!
Happy Allergy Free Eating!