Makeover Hollandaise Sauce Recipe
Makeover Hollandaise Sauce Recipe photo by Taste of Home

Makeover Hollandaise Sauce Recipe

Publisher Photo
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.
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:7 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 7 servings

Ingredients

  • 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

Nutritional Facts

2 tablespoons equals 68 calories, 6 g fat (4 g saturated fat), 42 mg cholesterol, 140 mg sodium, 2 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchange: 1-1/2 fat.

Directions

  1. 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.
  2. 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

Nutritional Facts

2 tablespoons equals 68 calories, 6 g fat (4 g saturated fat), 42 mg cholesterol, 140 mg sodium, 2 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchange: 1-1/2 fat.

Reviews for Makeover Hollandaise Sauce

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Dec. 25, 2010

"This was delicious! However, it was a bit too lemony...next time I will make it with only 1 tablespoon of lemon juice."

MY REVIEW
Reviewed Sep. 14, 2010

"This was a very good recipe, which I used for my version of eggs benedict. The sauce was creamy and full of flavor. It was fairly lemony, but that may have been because I used organic, real lemon juice, which I think is highly concentrated. Overall, it was fabulous - as good as any other eggs benedict I've ever had. I used polenta rounds browned in oil in place of english muffins - wonderful!"

Loading Image
Advertise with us
ADVERTISEMENT
 

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT