Vegan Sauce Hollandaise

Vegan Hollandaise Sauce 130 ml - Egg-Free Sauce Without Butter Hollandaise Without Eggs or Butter A classic Hollandaise is a warm emulsion made from butter and egg yolks. If both are omitted, something else has to take their place. In commercial products, water and starch are used here, ground almonds. No eggs, no butter, no starch, no xanthan gum, no additives. It took three years to develop this recipe. The first ingredient is oil, not water. In a review of five commercially available Hollandaise sauces in September 2026, water was listed as the first ingredient in every single product. Here, we use cold-pressed canola oil. This explains the higher fat and energy content compared to store-bought sauces and, at the same time, the flavor. A classic hollandaise consists mostly of butter; here, oil and almonds replace the butter, not water and starch.Real spices instead of flavorings: It is seasoned with lemon oil, cloves, mace, white pepper, and onion the classic way to season a Hollandaise sauce. No lemon flavoring, no butter flavoring, no natural flavoring. In our review, each of the five comparison products listed a flavoring in the ingredients list, one of which was a natural butter flavoring.Eleven ingredients: canola oil, apple juice, almonds, white wine vinegar, mustard, sea salt, onion, lemon oil, cloves, mace, and white pepper. The mustard is homemade and made with apple cider vinegar instead of distilled vinegar. The acidity comes from white wine vinegar, and the mild sweetness from apple juice. No granulated sugar, no modified starch, no xanthan gum, no guar gum, no protein isolate, no yeast extract, no artificial colors.Heating and Baking: The sauce can be warmed in a double boiler or simply poured over hot vegetables. It is also suitable for baking. Unopened, the jar can be stored at room temperature; once opened, it will keep for two months in the refrigerator.AwardPETA Germany honored this vegan hollandaise with the 2019 Vegan Food Award in the  Best Sauce  category.UsageWith white and green asparagus. With broccoli, cauliflower, and roasted vegetables. With jacket potatoes and fried potatoes. With pan-fried or steamed fish. With artichokes. As a topping for baked dishes. As a dip for raw vegetables.