Hollandaise Sauce

Servings

2 tablespoons

COOKING TIME

30 Minutes

This sauce 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

2 1/2 Tbsp. Lemon juice

1 large Egg yolk(s)

1/4 tsp. Salt

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

Add the butter and whisk until melted.

Slowly add the lemon juice 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.

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No specific GERD triggers.

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