Wednesday, December 30, 2015

Relative success!

As it turns out, The Complete Guide to Vegan Food Substitutions' recipe for Hollandaise sauce is quite convincing. I poured part of a batch of it over chopped avocados, roasted sweet potatoes and smoked salmon for brunch today, following an "amuse-bouche" of vanilla persimmon and homemade crackers.

Unfortunately, the sauce broke (a trait which seems to follow all of my sauce experiments using Earth Balance margarine), so I'm going to have to try this again with vegan Becel and/or having my lemon juice at room temperature in the future. Still, yum!