This recipe is featured in Mastering the Art of Vegan-French Cooking
- Servings Makes 1 serving
- 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!)
Blend all ingredients in a blender or stir by hand until smooth.
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.