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by Kate McGoey Smith, DipNrsg, MSW, RSW, FM

Hollandaise Sauce (60 – 80 mg salt depending on mustard brand) 

Gather and Prepare:
In a sauce pan, add

1. 2 cups of water – in saucepan, bring to a boil
2. Then add all seasonings to boiling water: 1 no salt veggie stock cube (Superstore Organic Section)
3. 1 tbsp diced white onion
4. ½ tsp paprika
5. ½ tsp turmeric and 2 cloves of peeled and minced garlic  
6. Then add 2 cups of chopped cauliflower (cut into small florets)  

Turn down heat to low and cook cauliflower for 25-30 mins until fork tender/falling apart.

7. Using slotted spoon, remove cauliflower and place in cylinder container for blending. Add ½ cup of seasoned cauliflower water and blend with submersible blender until a sauce-like thickness and smoothness.

8. Then add 1 tSp Dijon mustard
9. 1 tbsp lemon juice and ½ cup of nutritional yeast
Build Your Benny:
10. 1 slice of whole grain bread – toasted
11. Layer with baby spinach leaves (remove stems if desired)
12. Layer with sliced tomatoes (Roma’s work well)
13. Layer with sauteed mushrooms*
14. Cover with dollops of whole plant-based hollandaise sauce
15. If desired, add thin slices of avocado or sprinkle with paprika (optional)  

To complete the meal, serve with oven-baked, without oil, chunky Yukon gold potatoes (cook and prepare first, so meal comes together in a coordinated fashion).
*sliced white mushrooms (~16 oz cooked dry in hot non-stick frying pan, stirring often – will get very moist – and cook until water disappears) If you dislike mushrooms, use your choice of other veggies-like steamed asparagus.

If wish to double Hollandaise sauce recipe, make the following changes:
- 1 tbsp of minced garlic
- Cook cauliflower for at least 30 mins

Put in air-tight jar and refrigerate up to 1 week.