| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | 03mar, About | 6 | Servings | |
INGREDIENTS
| 1/4 | c | Instant nonfat milk powder |
| 2 | tb | Fresh lemon juice |
| 1 | Egg yolk | |
| 1 | tb | Cornstarch |
| 1/2 | ts | Salt |
| Freshly ground pepper | ||
| 1/2 | c | Water |
| 1 | tb | Unsalted butter |
INSTRUCTIONS
In a small saucepan, whisk together first 6 ingredients. Add water and mix thoroughly. Cook over medium heat, whisking continually, until thickened. Do not boil. Remove from heat and add butter, mixing well. Serve warm. Makes a scant cup. Per 1/6 recipe: CAL: 43 -- Grams of PRO: 2; CARB: 3; FAT: 2.8 1996 (c) Jane A. Rubey, M.P.H., R.D. http://users.aimnet.com/~gourmet/ email gourmet@aimnet.com NOTES : This is an updated, lowfat take on Hollandaise. Once you try this, you won't want to go back to the high fat version. Enjoy this with artichokes and asparagus; it is also wonderful with eggs benedict. Recipe by: Jane Rubey / Nutritiously Gourmet (1996) Posted to EAT-LF Digest by KitPATh <phannema@wizard.ucr.edu> on Apr 20, 1998
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