I don’t know about you, but I’m all about sauces! Here’s a tasty, light version of the traditional Hollandaise sauce you can use on your eggs benedict or veggies.
- 1 tbsp Butter
- 3/4 cup Buttermilk*
- 1 tbsp Cornstarch
- 1/2 tsp Salt
- Pinch Cayenne Pepper
- 1 Egg
- 1 tbsp Lemon Juice
* If you don’t have buttermilk, take 1 cup of milk and add 1 tbsp of vinegar or lemon juice to make sour milk, let stand 5 minutes.
- Melt butter in small pan, then set aside.
- Whisk 1/4 cup of buttermilk, cornstarch, salt & cayenne pepper in heavy, medium saucepan until smooth.
- Whisk in egg and remaining buttermilk.
- Set pan over medium-low heat and cook the sauce, whisking constantly until mixture comes to a simmer.
- Cook, whisking an additional 15 seconds.
- Remove from heat and whisk in lemon juice and reserved butter.
Note: I like to add 1 tbsp dijon mustard or honey dijon to add a little more flavor.
1 g fat / 17 cal / 1 g carb / 1 g protein per tbsp
2 thoughts on “A Light Take on Hollandaise Sauce”
I loved Hollandaise, but stopped eating it when I found out the ingredients almost 5 years ago when I worked in a restaurant. The thought of all those egg yolks and butter made my stomach churn. I’m so happy to have come across this recipe. That’s the weekend breakfast sorted.
Thanks so much for sharing.
Off to browse around your blog. Bye 😀
Yes, I love Hollandaise, too, and won’t have any other version except for mine 😉 Glad you found it and hope you like it. BTW, your blog is great. I will take a more detailed look after work.