2 T vegan butter
1 1/2 T flour
1 c water
1 t Vegg (egg yolk replacer)
dash cayenne pepper
small squeeze lemon juice
melt butter in pan over medium low heat and add flour, making a roux.
whisk vegg into water, then add to roux.
heat, whisking often, until thickened.
allow to cool slightly, then add lemon juice and cayenne. Lay plastic wrap over surface to avoid skin forming on top, set aside.