Mustard Hollandaise Sauce

Servings

2 tablespoons

COOKING TIME

30 Minutes

This recipe can be multiplied, but it does not keep well and should be used soon after being made.

1 1/2 Tbsp. Cornstarch

2/3 cup 2% milk

1 tsp.. Unsalted butter

1 Tbsp. Lemon juice

1 tsp. Dijon mustard

1/4 tsp. Salt

1 large Egg yolk(s)

Place the cornstarch and cold milk in a sauce pan over low-medium heat. Cook while whisking continuously until sauce begins to thicken.

Add the butter and whisk until melted.

Slowly add the lemon juice, mustard and the salt and whisk until well blended.

Reduce the heat to low and whisk in the egg yolk until smooth. Serve as soon as possible.

Print Recipe

Would you like to print or download the document?

Add To My Recipe Box

Click on the icon for information.

This recipe contains GERD triggers and those with GERD may wish to avoid it.

Avoid this recipe if you are lactose intolerant.

This recipe is safe for Coumadin (warfarin) users.

This recipe is safe for those who are sensitive to gluten.

This is a low sodium recipe.

Look for the flavors and textures in your traditional recipes that let you maximize the taste without sacrifice.

Alice B. Toklas, Author