| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
|
Reduced fat, Sauces |
6 |
Servings |
INGREDIENTS
| 4 |
T |
Fresh lemon juice, 4 to 6 |
| 1 |
c |
Low-salt chicken broth |
|
|
defatted |
| 1/2 |
c |
Egg substitute |
| 1/2 |
t |
Flour |
| 1 |
T |
Margarine |
|
|
Salt, optional |
|
|
White pepper, freshly ground |
INSTRUCTIONS
Notes: Use this over vegetables such as asparagus, broccoli,
cauliflower, or green beans; as a dip for artichokes; over
(substitute) eggs Benedict; and with many other foods. Egg substitutes
are pasteurized, so unlike the usual Hollandaise, this is a safe
sauce. The sauce will freeze and reheat. Keep up to 2 days. In a small
nonstick saucepan over high heat, heat the lemon juice and stock to
boiling. Reduce the heat to medium low and simmer for 4 minutes.
Meanwhile, in a small nonstick saucepan over low heat, whisk together
the egg substitute and flour until frothy, about 30 seconds. Gradually
whisk the hot broth into the egg mixture, 1 tablespoon at a time, and
cook, whisking constantly, for about 4 minutes, until the sauce
thickens. Increase the heat to medium low and whisk in the margarine.
Add the salt, if using, and pepper and continue whisking a few minutes
until the sauce thickens, about 2 minutes. Makes about 1-1/2 cups.
PER 1/4 CUP: 32 cals 56% from fat (Total Fat: 2 gm Saturated Fat: 0 gm
Cholesterol: 1 mg) Sodium: 53 mg >from Lynn Fischer's Healthy
Indulgences (1995); book is available on CD and in hardcover; based on
the TV series, PBS. William Morrow, Publisher. >Kitpath Recipe by:
Lynn Fischer, Healthy Indulgences (1995) Posted to EAT-LF Digest by
KitPATh <phannema@wizard.ucr.edu> on Apr 20, 1998
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