Light Hollandaise Sauce

By WaffleCrumbs

Makes 1 cup
Per tablespoon: 17 calories; 1 g fat (1 g sat, 0 g mono); 15 mg cholesterol; 1 g carbohydrates; 1 g protein; 0 g fiber; 87 mg sodium; 6 mg potassium.

Exchanges: 1/2 fat

Ingredients

• 1 tablespoon butter
• 3/4 cup nonfat buttermilk, (see Tip), divided
• 1 tablespoon cornstarch
• 1/2 teaspoon salt
• Pinch of cayenne pepper
• 1 large egg, lightly beaten
• 1 tablespoon lemon juice

Preparation

Step 1

Melt butter in a small saucepan over low heat. Cook, swirling the pan, until the butter turns golden, 30 to 60 seconds. Pour into a small bowl and set aside.
Whisk 1/4 cup buttermilk, cornstarch, salt and cayenne in a heavy medium saucepan until smooth. Whisk in egg along with the remaining 1/2 cup buttermilk.
Set the pan over medium-low heat and cook the sauce, whisking constantly, until it comes to a simmer. Cook, whisking, for 15 seconds. Remove from heat and whisk in lemon juice and the reserved butter. Serve hot or warm.