Bearnaise sauce are usually made with eggs and butter. I have always just bought the sauce from the store, never made it from scratch. Ironically enough I waited until I was vegan to make this sauce. I was a bit skeptical at first, but wow – this tastes just like the fatty, creamy bearnaise sauce we all know, so now my (seitan)steak dinners are saved!
I know many chefs would want to throw a rock at me for using garlic in the recipe, but hey – I use garlic in EVERYTHING, and I’m sure everyone will love this sauce!
Ingredients for 4-6 people:
- 100 grams vegan butter
- 3 tbsp wheat flour
- 300 ml plant based milk (I use oat or soy)
- 2 tbsp lemon juice
- 1 cube vegetable buillion
- 2 cloves of garlic
- 3-4 tbsp dried terragon
- Optional: handful of dried parsley
- Sprinkle of dried turmeric, for color
- Freshly ground pepper
This is how you do it:
Melt the butter on medium heat and add the flour. Stir well and add 1/3 of the milk. Stir until thick and glossy and add another 1/3 of the milk. Repeat until all of the milk is used. Add some more if the sauce is too thick. Add the rest of the ingredients and let the sauce simmer for about 5-10 minutes. Add salt/pepper to taste.
Serve the sauce to all kinds of dishes with rice or potatoes. You can also used it for pasta sauce and on pizza! I love to serve this to seitan steaks, or smothered on vegan barbeque ribs!