Ming says: One of the most wonderful and sinful culinary inventions of all time is hollandaise sauce. It makes just about anything taste ten times better. But the problem is the sinful part of the equation — hollandaise is loaded with butter and eggs. So I figured there just had to be a way to get that great taste without all the heart-stopping ingredients. And after much testing, I discovered a great way to cheat, my Guilt-free Hollandaise, a master recipe I use to make a brunch spread you won't believe.

Makes about 2 1/2 cups

• 1/4 cup minced shallots
• 1 cup naturally brewed rice vinegar
• Juice of half a lemon
• Pinch of freshly ground black pepper
• 1/4 cup grapeseed oil
• Kosher salt and freshly ground black pepper
• 8 ounces silken tofu

In a saucepan over medium heat, combine shallots, naturally brewed rice vinegar, lemon juice and black pepper, and simmer until mixture is reduced by 90%. Transfer to a blender, add the tofu and blend smooth. Drizzle in the grapeseed oil in a thin stream until emulsified. Season with kosher salt and freshly ground black pepper.

>>Use this Master Recipe in Potato Pancakes with Smoke Salmon and Fried Eggs by guest Chef Sara Moulton.

>>This recipe appears in Episode #301.

>> For additional recipes and more, visit www.ming.com