Prep 5 mins
Cook 3 mins
From a magazine, here for safe keeping. Makes a very good, thick and mild hollandaise. I eat it over poached eggs and toast in the mornings or use as a dipping sauce for steamed veggies. Amazingly easy. Stores well in fridge. I play around with the amount of mustard and cayenne as I like a spicier taste. Servings calculated on 1 T serving.
- 1 1⁄2 tablespoons cornstarch
- 1⁄2 teaspoon dry mustard
- 2⁄3 cup nonfat milk
- 1 -2 large egg, yolk(s)
- 2 1⁄2 tablespoons fresh lemon juice
- 2 teaspoons butter
- 1⁄8 teaspoon salt
- ground paprika or cayenne
- black pepper
- Combine cornstarch and mustard, and cayenne if you are using it in a 2-cup glass measure. Gradually add milk and egg(s) blending with a wire whisk.
- Microwave at HIGH 1 minute; stir well.
- Microwave at HIGH an additional 1-1/2 minutes or until thickened, stirring every 30 seconds.
- Add lemon juice, butter, and salt; stir with a wire whisk. Add black pepper to taste and serve as desired.
This was pretty good. Much better than the dry mix packet I got at Wal-Mart. SF and I are diabetics and watch fat along with calories and we both love Eggs Benedict. Did not have butter on hand so used a low fat vegetable oil spread. Will definitely use butter next time. SF suggested using Butter Buds pr butter flavoring.