Sauce veganaise

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  1. Melt the margarine a pot.
  2. Stir the Berief Vesana into the melted margarine.
  3. Add the sifted flour and soy flour and still with a wire whisk.
  4. Add the lemon juice and bring everything briefly to the boil once.
  5. After bringing to the boil, add the water until the desired consistency of the sauce is obtained.
  6. Season the sauce with turmeric, mustard, kala namak, salt and pepper and serve.

Refine the sauce with tarragon, chervil and a little parsley, and in no time at all you will have a delicious sauce Béarnaise!

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