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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