Mock Hollandaise Sauce

         Yield: 6 Servings
Categories: Informational

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 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. email 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)