Tahini Hollandaise
Rebecca Leffler, who is called "the Queen of the vegolution" in France, hosts "Très green très chic" wellness events in New York and Paris at both public and corporate levels.
This recipe is featured in Mastering the Art of Vegan-French Cooking
- Servings Makes 1 serving
Ingredients
- 1 tablespoon tahini
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- Salt and ground pepper to taste
- 1 teaspoon minced garlic (optional)
- 1 teaspoon honey (optional, for bee-gans only!)
Preparation
Blend all ingredients in a blender or stir by hand until smooth.
Variations
For Miso-Ginger Tahini Hollandaise:
Substitute 1 teaspoon toasted sesame oil for the olive oil. Add a piece of fresh ginger or ¼ teaspoon ground ginger, 1 teaspoon miso paste, and 1 teaspoon tamari.
For Turmeric Tahini Hollandaise:
Add ½ teaspoon ground turmeric, an extra pinch of black pepper, a pinch of cayenne pepper (to taste), 1 teaspoon maple syrup, and 1 teaspoon apple cider vinegar.
Recipe from Très Green, Très Clean, Très Chic: Eat (and Live!) the New French Way with Plant-Based, Gluten-Free Recipes for Every Season, copyright © Rebecca Leffler, 2015. Reprinted by permission of the publisher, The Experiment.
Rebecca Leffler
Rebecca Leffler is an author, journalist and consultant. She hosts “Très green très chic” wellness events in New York and Paris on both a public and corporate level. Called “the Queen of the vegolution” in France, her best-selling French book Green, Glam & Gourmande has been translated into Spanish and Dutch and the English-language adaptation Très Green, Très Clean, Très Chic: Eat (and live) the New French Way with Plant-based, Glueten-free Recipes for Every Season. Visit her website and follow her blog.
Photo credit: Ola Rindal
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