This sauce is what is known as an egg emulsion as it uses egg yolks to stabilize and emulsify the sauce, while adding richness and depth to the sauce's consistency. Heavy cream is used in so many sauce recipes no only because of it's rich flavor, but because it remains stable at high temperature even in the presence of acidic ingredients like lemon juice. In dairy-free cooking, using egg yolks is a great way to stabilize your sauce and make up for some of the richness lost in substituting for heavy cream with a non-dairy milk alternative.
Makes about 2 1/2 cups
Prep Time: 15 minutes
Cook Time: 15 minutes
Ingredients:
- 2 T. olive oil
- 1 T. all-purpose flour
- 2 cups soymilk or other nondairy milk
- 2 large egg yolks
- ¼ cup fresh lemon juice
- ½ t. salt, plus more to taste
- Pepper, to taste
Preparation:
1. In a small saucepan over low heat, heat, the olive oil. Once the oil is hot, add the flour, stirring constantly, until the flour smells slightly toasted, about 1 minute. Gradually stir in the soymilk until mixture is just combined. Whisk in the egg yolks until incorporated, taking care not to let the mixture boil. (If the sauce reaches a boil, the eggs will curdle.) Stirring constantly, add the lemon juice and salt, and cook until desired temperature and consistency. Add salt and pepper to taste. Serve warm.
