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Hollandaise Sauce

:  April 1998

Your rating: None Average: 3.9 (74 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:

Nutrition Profile

Diabetes appropriate | Low calorie | Low carbohydrate | Low cholesterol | Low saturated fat | Heart healthy | Healthy weight | Gluten free |

View Our Nutrition Guidelines »

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

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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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Recipe Categories

Style/Theme
Make ahead instructions
Makeover
Quick (total 30 min. or less)
Vegetarian
Comfort foods
Entertaining, casual
Everyday favorites
Publication
April 1998
Ease of Preparation
Easy
Total Time
15 minutes or less
Type of Dish
Sauce/Condiment, savory
Servings
8 or more
Ethnic/Regional
American
English/Irish/Scottish
Meal/Course
Breakfast
Brunch
Dinner

Health & Diet Considerations
Diabetes appropriate
Low calorie
Low carbohydrate
Low cholesterol
Low saturated fat
Heart healthy
Healthy weight
Gluten free
Season
Spring
Summer
Fall
Winter
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