| 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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