Healthy Hollandaise Sauce
A lightened up version of the tangy decadent classic sauce. Big on creamy flavor and light on the waistline.
Yield
6 servingsPrep
1 minCook
15 minReady
15 minLow Fat, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
butter
|
|
| ¾ | cup |
buttermilk
or 1 cup milk 1 tablespoon lemon juice |
|
| 1 | tablespoon |
cornstarch
|
|
| ½ | teaspoon |
salt
or to taste |
|
| 1 | pinch |
cayenne pepper
|
*
|
| 1 | large |
eggs
beaten |
|
| 1 | tablespoon |
lemon juice
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
butter
|
|
| 177 | ml |
buttermilk
or 1 cup milk 1 tablespoon lemon juice |
|
| 15 | ml |
cornstarch
|
|
| 2.5 | ml |
salt
or to taste |
|
| 1 | pinch |
cayenne pepper
|
*
|
| 1 | large |
eggs
beaten |
|
| 15 | ml |
lemon juice
|
|
Directions
Melt the butter in a small bowl by microwaving for 20 seconds.
Whisk the cornstarch, salt, cayenne pepper and ½ a few tablespoons of buttermilk in a saucepan until smooth and lump-free. Whisk in the remaining buttermilk and egg.
Heat over low to medium-low heat, whisking constantly until steaming and just reaching a simmer. Remove from heat and whisk in the melted butter and lemon juice.
Serve warm.
This can be made ahead and kept in the refrigerator for up to two days. Warm, whisking smooth to serve.
