Based on a healthified Hollandaise recipe, this version of a classic French sauce is one of the numerous variations on the “mother” sauce, great served over veggies or is great to dress up any meat, from fish and chicken to beef.
YIELD
4 servingsPREP
20 minCOOK
20 minREADY
60 minIngredients
Directions
Melt the butter in a small bowl by microwaving for 20 to 45 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 Dijon mustard, melted butter and lemon juice.
Taste, adjust seasoning with salt (and white pepper if desired).
Serve warm.
This can be made ahead and kept in the refrigerator for up to two days. Warm, whisking smooth to serve.
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