http://www.sproutsandchocolate.com/portobello-florentine-lemony-hollandaise-sauce/ Livin' the veg life, one meal at a time Fri, 25 Sep 2015 07:46:29 +0000 hourly 1 http://wordpress.org/?v=4.3.1 http://www.sproutsandchocolate.com/portobello-florentine-lemony-hollandaise-sauce/#comment-3870 Sun, 14 Jun 2015 15:56:07 +0000 http://www.sproutsandchocolate.com/?p=1146#comment-3870 Hi Phyllis! Thanks for commenting and bringing the instructions to my attention. After soaking the aromatics in the boiling water, drain the water and add the garlic and shallots to the blender. Do not use the soaking water for the water in the sauce. The sauce will keep in the fridge for about 5 days but it does not reheat well. If there is anything else I can do for you, let me know!

]]> http://www.sproutsandchocolate.com/portobello-florentine-lemony-hollandaise-sauce/#comment-3862 Sat, 13 Jun 2015 13:05:33 +0000 http://www.sproutsandchocolate.com/?p=1146#comment-3862 In the first step for making the sauce, do you put the soaked aromatics in the blender, or the water you drain off? And do you mean to put the shallots and garlic in a small “bowl?” Do you know how long the sauce will keep in the refrigerator?

]]> http://www.sproutsandchocolate.com/portobello-florentine-lemony-hollandaise-sauce/#comment-3457 Sat, 28 Mar 2015 14:29:17 +0000 http://www.sproutsandchocolate.com/?p=1146#comment-3457 […] used this recipe for the sauce. To go nut-free, substitute the cashews for soaked sunflower […]

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