A Light Take on Hollandaise Sauce

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.

Ingredients

• 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.

Directions

1. Melt butter in small pan, then set aside.
2.  Whisk 1/4 cup of buttermilk, cornstarch, salt & cayenne pepper in heavy, medium saucepan until smooth.
3. Whisk in egg and remaining buttermilk.
4. Set pan over medium-low heat and cook the sauce, whisking constantly until mixture comes to a simmer.
5. Cook, whisking an additional 15 seconds.
6. 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.

Enjoy!

1 g fat / 17 cal / 1 g carb / 1 g protein per tbsp