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Hollandaise Sauce

April 1998

Your rating: None Average: 3.8 (100 votes)

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.



READER'S COMMENT:
"This recipe is awesome and does not taste like it's missing anything: healthy but every bit delicious. My husband who is not often fooled hooked about the fact that he knew this was not "light" but he was wrong. It does take a while to...
Hollandaise Sauce Recipe

Makes: About 1 cup

Active Time:

Total Time:

Ingredients

  • 1 tablespoon butter
  • 3/4 cup nonfat buttermilk, (see Tip), divided
  • 1 tablespoon cornstarch
  • 1/2 teaspoon salt
  • Pinch of cayenne pepper
  • 1 large egg, lightly beaten
  • 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

  • Make Ahead Tip: Cover and refrigerate for up to 2 days. Reheat in a microwave on High for 1 to 1 1/2 minutes, stirring once.
  • Tip: No buttermilk? You can use buttermilk powder prepared according to package directions. Or make “sour milk”: mix 1 tablespoon lemon juice or vinegar to 1 cup milk.

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



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