INGREDIENTS

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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