LOW FAT HOLLANDAISE SAUCE

LOW FAT HOLLANDAISE SAUCE image

Yield 4 servings

Number Of Ingredients 7

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

Steps:

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. (Variations: Sauce Moutarde, add 2 teaspoons Dijon mustard. Sauce Maltaise, use 1 1/2 tablespoons orange juice in place of the lemon juice.) Cover and refrigerate for up to 2 days. Reheat in a microwave on High for 1 to 1 1/2 minutes, stirring once.