Combining a simple milk mixture with a small amount of a basic Hollandaise sauce helped our Test Kitchen staff create a sauce with only half the calories, fat and cholesterol found in a typical Hollandaise.
- 1 tablespoon all-purpose flour
- 1/4 teaspoon salt
- 1/8 teaspoon white pepper
- 1/2 cup fat-free milk
- 1 egg yolk
- 2 tablespoons lemon juice
- 1 tablespoon water
- 1/4 cup butter, melted
- In a small saucepan, combine the flour, salt and pepper. Gradually stir in milk until smooth. Bring to a boil over medium heat; cook and stir for 1 minute or until thickened. Reduce heat to low; keep warm and stir occasionally.
- In a double boiler over simmering water, constantly whisk the egg yolk, lemon juice and water until mixture begins to thicken and coats the back of a metal spoon. Reduce heat to low. Slowly drizzle in melted butter, whisking constantly. Whisk in milk mixture. Serve immediately. Yield: about 3/4 cup.
Originally published as Makeover Hollandaise Sauce in Light & Tasty April/May 2006, p47
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