1/3 cup Aquafaba (brine from Furmano's Garbanzo Beans (Chickpeas))
1 teaspoon Lemon Zest
1 tablespoon Fresh Lemon Juice
2 teaspoons Dijon Mustard
1/4 teaspoon Kosher Salt
1/2 cup Olive Oil
Preparation
In a stand mixer, mix the Aquafaba on high speed for several minutes, until the Aquafaba is white and fluffy and forms peaks like egg whites.
Using a rubber spatula, fold in the Lemon Zest, Lemon Juice, Dijon Mustard and Salt.
Turn the mixer back on, and slowly drizzle in the Olive Oil. The oil should emulsify and the Hollandaise should be a creamy sauce. Place the mixture in the refrigerator to thicken up.
1/3 cup Aquafaba (brine from Furmano's Garbanzo Beans (Chickpeas))
1 teaspoon Lemon Zest
1 tablespoon Fresh Lemon Juice
2 teaspoons Dijon Mustard
1/4 teaspoon Kosher Salt
1/2 cup Olive Oil
Preparation
In a stand mixer, mix the Aquafaba on high speed for several minutes, until the Aquafaba is white and fluffy and forms peaks like egg whites.
Using a rubber spatula, fold in the Lemon Zest, Lemon Juice, Dijon Mustard and Salt.
Turn the mixer back on, and slowly drizzle in the Olive Oil. The oil should emulsify and the Hollandaise should be a creamy sauce. Place the mixture in the refrigerator to thicken up.
