Serve holandaise sauce over eggs/english muffin for a healthy version of eggs benedict.  Also terrific served over steamed asparagus. 

• 3/4 cup buttermilk (or 3/4 cup skim milk plus 1 T vinegar)
• 1 Tablespoon cornstarch
• 1/2 tsp. salt (optional)
• pinch of cayenne
• 1 large egg
• 1 Tablespoon lemon juice

Whisk 1/4 cup buttermilk, cornstarch, salt and cayenne in heavy skillet until smooth.

Mix in lightly beaten egg and remaining buttermilk.

Cook over medium heat and simmer, whisking until thick.

Remove from heat and add lemon juice. 

Variations:  To make Sauce Moutard, add 2 tsp. Dijon mustard.  For Sauce Maltaise, use 1 1/2 Tablespoons organge juice in place of the lemon juice.

Make ahead tip: cover and refrigerate for up to 2 days.  Reheat in microwave on high for 1 to 1/2 minutes, stirring once.

Posted on November 19th, 2008 by neslyn
Filed under: Breakfast