Makeover Hollandaise Sauce Recipe

4.5 2 3
Makeover Hollandaise Sauce Recipe
Makeover Hollandaise Sauce Recipe photo by Taste of Home
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Makeover Hollandaise Sauce Recipe

Read Reviews
4.5 2 3
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.
MAKES:
7 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
7 servings
TOTAL TIME:
Prep/Total Time: 25 min.

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

Directions

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

Nutritional Facts

2 tablespoons: 68 calories, 6g fat (4g saturated fat), 42mg cholesterol, 140mg sodium, 2g carbohydrate (1g sugars, 0 fiber), 1g protein. Diabetic Exchanges: 1-1/2 fat.

  • 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
  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

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D7cisneros User ID: 5722469 157765
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
ijlarsen User ID: 5428015 136576
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!"

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