1 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
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