Hollandaise Sauce

Hollandaise Sauce

Bring back eggs Benedict with our lightened-up Hollandaise sauce. Here we thicken buttermilk with cornstarch; a touch of butter and fresh lemon creates a pleasant, tangy sauce that has only 1 gram of fat per tablespoon. It's great drizzled over steamed vegetables.

From EatingWell: April 1998
Yield: about 1 cup
Active Time: 15 minutes
Total Time: 15 minutes

Ingredients

  1. 1 tablespoon butter
  2. 3/4 cup nonfat buttermilk, (see Tip), divided
  3. 1 tablespoon cornstarch
  4. 1/2 teaspoon salt
  5. Pinch of cayenne pepper
  6. 1 large egg, lightly beaten
  7. 1 tablespoon lemon juice

Preparation

  1. Melt butter in a small saucepan over low heat. Cook, swirling the pan, until the butter turns golden, 30 to 60 seconds. Pour into a small bowl and set aside.
  2. Whisk 1/4 cup buttermilk, cornstarch, salt and cayenne in a heavy medium saucepan until smooth. Whisk in egg along with the remaining 1/2 cup buttermilk.
  3. Set the pan over medium-low heat and cook the sauce, whisking constantly, until it comes to a simmer. Cook, whisking, for 15 seconds. Remove from heat and whisk in lemon juice and the reserved butter. Serve hot or warm. Classic Variations To make Sauce Moutarde, add 2 teaspoons Dijon mustard. For Sauce Maltaise, use 1 1/2 tablespoons orange juice in place of the lemon juice.

Tips & Notes

Nutrition

Nutrition Per Serving: 17 calories; 1 g fat (1 g sat, 0 g mono); 15 mg cholesterol; 1 g carbohydrates; 1 g protein; 0 g fiber; 87 mg sodium; 6 mg potassium.

Nutrition Bonus:

Carbohydrate Serving

Exchanges: 1/2 fat