This recipe is one of several shared by Chef Ron Pickarski from his book The Classical Vegetarian Cookbook For Professional Chefs and Inspired Cooks (R. Pickarski, 2015). Chef Pickarski's book can be purchased at Eco-Cuisine.  The following recipe is used with permission. 

 

Note from Chef Ron:  Béarnaise Sauce is generally served to compliment a protein served as an entrée.  It would go well with seitan steak, vegan chicken cutlets, walnut loaf, and seared tempeh. 

 

¼ cup water (or 2 T each of water and red wine)

¼ cup white wine

1 T vegan beef style broth or 1 ½ T Tamari for gluten- free

2 tsp. dried tarragon leaf

1/8 tsp. annatto (turmeric is an alternative but be careful – it has a strong flavor)

1 T chopped shallots

6 oz. extra firm silken tofu

¼ cup vegan butter spread

 

Place water, wine, broth powder (or Tamari), annatto (or turmeric) and shallots

into a 1 quart saucepan on medium-low heat and cook until reduced to about ¼ cup.

 

Place all ingredients (warm liquid, tofu and butter spread into a blender and blend

until smooth, about 30 to 60 seconds.  (It is optional to use a hand blender which will take longer to blend into a smooth cream.) 

 

Before serving, warm in a double broiler or microwave until approximately 160 degrees F.