5.0
(7)
Your folders
Your folders

Export 9 ingredients for grocery delivery
Step 1
In a saucepan, bring the water, vinegar and shallots to a boil. Let it reduce to half the volume.
Step 2
Pour the liquid into a bowl through a finely meshed sieve to separate the shallots from it. Ensure you have 1/4 of liquid, otherwise top up with more water. Add the tarragon to the liquid.
Step 3
Using a double boiler, melt the vegan butter.
Step 4
Now, using a high-speed blender, combine the butter and extra-firm silken tofu and blend until smooth. Add the liquid from the bowl, lemon juice, turmeric, salt, and white pepper, and blend again until combined.
Step 5
Pour into your sauce jug and garnish with chopped tarragon. Enjoy it with our Succulent Vegan Filet Mignon or our Vegan Seitan Steaks. You will love the combination!
Your folders

286 viewswitholle.com
5.0
(1)
15 minutes
Your folders

309 viewstaste.com.au
3.0
(1)
10 minutes
Your folders

323 viewstaste.com.au
4.0
(3)
10 minutes
Your folders

364 viewsplatingsandpairings.com
Your folders

151 viewsallrecipes.com
4.6
(2.9k)
Your folders

302 viewsallrecipes.com
2.5
(10)
5 minutes
Your folders

62 viewstasteofhome.com
5.0
(1)
25 minutes
Your folders

216 viewsricardocuisine.com
10 minutes
Your folders

184 viewsmyketokitchen.com
4.8
(12)
15 minutes
Your folders
372 viewsmyketokitchen.com
Your folders
265 viewsjustapinch.com
5.0
(1)
25 minutes
Your folders

263 viewstaste.com.au
60 minutes
Your folders

230 viewsallrecipes.com
3.9
(155)
25 minutes
Your folders

105 viewscdkitchen.com
12
Your folders

551 viewselavegan.com
4.8
(158)
2 minutes
Your folders

144 viewsminimalistbaker.com
5.0
(6)
Your folders

236 viewsminimalistbaker.com
8 minutes
Your folders

126 viewssimpleveganblog.com
5.0
(2)
Your folders
41 viewsmyquietkitchen.com