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Hollandaise Sauce

http://www.eatingwell.com/recipes/hollandaise_sauce.html

From EatingWell:  April 1998

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.

About 1 cup | Active Time: 15 minutes | Total Time: 15 minutes

Ingredients

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.

Nutrition

Per tablespoon : 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

Exchanges: 1/2 fat

Tips & Notes