Lightened-up Hollandaise Sauce

 http://www.eatingwell.com/recipes/hollandaise_sauce.html

From EatingWell: April 1998

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.

About 1 cup | Active Time: 15 minutes | Total Time: 15 minutes

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

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.

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.

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.

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

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.

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Published in: on January 15, 2012 at 4:08 pm  Leave a Comment  
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