|
Hollandaise Sauce Ingredients1 tbsp butter 3/4 cup buttermilk 1 tbsp cornstarch 1/2 tsp salt 1 pinch cayenne pepper 1 large egg 1 tbsp fresh lemon juice Method 1/ In a small saucepan, melt butter over low heat. Cook, swirling the pan, until butter turns golden, 30 to 60 seconds. Pour into a small bowl and set aside. 2/ In a heavy saucepan, whisk one-third of the buttermilk, cornstarch, salt and cayenne until smooth. Lightly beat egg; whisk into cornstarch mixture along with remaining buttermilk. 3/ Set saucepan over medium-low heat and cook, whisking constantly, until mixture comes to a simmer. Cook, whisking, for 15 seconds. Remove from heat and whisk in lemon juice and reserved butter. Serve hot or warm. (The sauce will keep, covered, in the refrigerator for up to 2 days. Reheat in a microwave on high for 1 to 1 1/2 minutes, stirring once.) Nutrition Facts Serving Size Number of Servings 16 Per Serving Calories: 18 Cholesterol: 16mg Carbohydrate: 1g Protein: 1g Sodium: 89mg Total Fat: 1g |