A great sauce for Eggless Benedict or drizzled over steamed veggies!

Makes 2-1/2 cups

1/4 c. transfat-free margarine

1-1/2 c. plain soy milk

1 fresh lime; squeeze, strain and measure 2 T. juice

2 lg. fresh lemons; squeeze, strain and measure 1/2 c. juice

1 fresh orange; squeeze, strain and measure 1/2 c. juice

1 fresh ruby red grapefruit; squeeze, strain and measure 1/2 c. juice

1/2 c. additional soy milk combined with 1/3 c. corn starch; place both in jar with tight-fitting lid and shake vigorously till dissolved

1 t. salt

1 t. dried tarragon, crushed

1/4 t. turmeric

1/4 t. red cayenne pepper

freshly ground black pepper to taste

salt to taste

2 T. extra virgin olive oil

In medium saucepan combine margarine and soy milk. Turn heat to low and begin to melt the margarine.

Squeeze the fruit and strain the juice, then add to the heated soy milk. Stir briskly with wire whisk. It will curdle just a bit.

Combine the additional soy milk with the cornstarch as instructed. Shake in jar till dissolved. Add to the sauce, stirring with whisk till thickened.

Add salt, tarragon, turmeric, red cayenne pepper and black pepper. Stir and cook for about 3-4 minutes.

Add olive oil. Stir to thoroughly incorporate. Salt to taste and remove from heat.

Note: Use the sauce immediately, or refrigerate, covered, to use the next day.

The little bit of turmeric gives the sauce a pale yellow color. It also creates a subtle egg white reminiscence.

By Sharon Lee Davies-Tight

Till now and forever © by Sharon Lee Davies-Tight, artist, author, animal-free chef, activist. It's free to share with proper credit, not to own and/or share as your own. THINK HAPPY!