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Hollandaise Sauce |
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Serves: 8 Print this RecipePreparation time: 10 minutes Cooking time: 5 minutes Serves: 8 Serving size: 2 Tbsp This recipe uses the same technique as the mayonnaise recipe on the next page to make a lovely, light sauce that makes anything taste better--from a poached egg on toast to a platter of steamed broccoli. Make it often enough, and you just might eat more vegetables! 1 tablespoon unsalted butter 3/4 cup low-fat (1%) buttermilk, divided 2 teaspoons cornstarch 1/4 teaspoon dry mustard 1/4 teaspoon seasoned salt Pinch cayenne pepper 1 egg 2 tablespoons reduced-fat brick-style cream cheese 1 teaspoon lemon juice 1. In a small skillet over medium-low heat, melt the butter until fragrant and golden brown, about 1 minute (watch for burning); remove from the heat and set aside. 2. In a medium saucepan, whisk 1/4 cup of the buttermilk with the cornstarch, mustard, salt, and pepper. Add the egg and the remaining buttermilk; whisk constantly over medium-low heat until the mixture begins to thicken, about 3 minutes. Add the cream cheese and continue whisking until smooth and heated through, 1 minute; remove from the heat. Whisk in the lemon juice and the reserved melted butter. Serve immediately, or cover and refrigerate for up to 2 days. To reheat, microwave on high about 45 seconds, stirring once. Exchanges 1 Fat Calories 43 Calories from Fat 27 Total Fat 3g Saturated Fat 2g Cholesterol 34mg Sodium 95mg Carbohydrate 2g Dietary Fiber 0g Sugars 1g Protein 2g This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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