Classic hollandaise sauce is mostly egg yolks and butter (with a few seasonings thrown in), making it one of the worst offenders for saturated fat. Steamed silken tofu gives you the same creamy consistency and there’s no worry about the sauce curdling or turning. This version can be made ahead and reheated by stirring over low heat just until warm.
Makes about 1 cup
Place tofu in a wire strainer and lower into boiling water for 5 minutes. Drain and transfer to food processor and purée until smooth. Add lemon juice, miso, salt, cayenne, and turmeric; pulse until well combined. With food processor running, add oil in steady stream to finish sauce. Serve immediately.
COOK'S TIP: This sauce holds relatively well, but if you re-heat it too often, it will break and lose its texture so it’s best used fresh.