Not eating dairy can limit your cream sauce options. I really like hollandaise sauce, but after reading how to make that, knew I was out of luck - lots of butter is required. So I decided to attempt a dairy-free hollandaise sauce. First, I just thought I would replace the butter with oil, but I never got it to thicken up that way, but a little bit of cornstarch did the trick. So, without further ado, here's my recipe...
Not so Holla-daisy Sauce
3 egg yolks
6 T oil
1 t lemon juice
a little dry mustard (maybe a teaspoon)
some cornstarch (maybe a Tablespoon)
Put egg yolks, 2 T water, and a pinch of salt in a small saucepan on very low heat. Whisk constantly until slightly thickened 3-5 minutes (don't let it curdle).
Remove from heat and stir in the oil a tablespoon or two at a time. This is the part where the hollandaise is supposed to thicken. Mine didn't. I assume because I didn't use butter. So I added a little cornstarch (put the cornstarch in a little cup with a tiny bit of water and stir until dissolved, then add it). You have to let the cornstarch boil or it won't thicken, but I whisked it the whole time, just in case the eggs wanted to do funny things. Then I added the mustard powder, lemon, cayenne, garlic powder, etc until it tasted good!
We served it over shrimp, with asparagus, and bread spread with coconut oil. The white thing is the leftover egg white, cooked flat, and rolled.