Low Fat Microwave Hollandaise Sauce

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.

• Ready In: 8 mins
• Serves: 12-16
• Yields: 1 cup

Ingredients

• 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

Directions

1. 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.
2. Microwave at HIGH 1 minute; stir well.
3. Microwave at HIGH an additional 1-1/2 minutes or until thickened, stirring every 30 seconds.
4. Add lemon juice, butter, and salt; stir with a wire whisk. Add black pepper to taste and serve as desired.