Baby NEEDS this:

i can't decide which dairy free hollandaise recipe to use...

Yogurt Hollandaise Sauce

¾ cup Soy Yogurt
2 tsp. lemon (or lime) juice
3 egg yolks
1 tsp. Dijon mustard
¼ tsp. salt
pinch pepper
dash Tabasco sauce
In top of double boiler, whisk together yogurt, lemon juice, egg yolks, mustard, salt, pepper and hot pepper sauce. Cook over simmering water, stirring constantly for 8 to 12 minutes or until sauce is thick. Taste and adjust seasoning. (May be made ahead and reheated.)

Hollandaise Sauce - Dairy Free
3 egg yolks
2 tablespoons lemon juice
1/2 cup margarine
Directions
1Beat egg yolks and lemon juice for 2 minutes with an electric mixer.
2Melt margarine ina saucepan and slowly pour hot margarine into egg mixture, beating at high speed until fluffy.

Hollandaise Sauce - Dairy Free
4 egg yolks
1/4 teaspoon salt
1/2 teaspoon dry mustard
1 tablespoon fresh lemon juice
8 tablespoons margarine (made without hydrogenated oil, if possible)
Melt the margarine in a saucepan. In your food processor, place the egg yolks, salt, mustard, and lemon juice. Process for 3-4 seconds. Reheat the melted margarine until it starts to boil, then, with the food processor spinning, slowly pour in the hot margarine through your feed tube. The sauce will thicken before your eyes. This recipe makes enough sauce for 8 servings.

Snacks

Today my snacks are pumpkin seeds, dark chocolate-covered cherries, and dried dates.