Light and Healthy Hollandaise Sauce
I am a Hollandaise FANATIC and I rarely go for anything but the real deal... until now. A light and healthier version does exist! Trust me. It tastes just like the real thing with only a fraction of the calories, fat and none of the guilt. Give this one a go and you won't regret it. Hollandaise is commonly served over Eggs Benedict, asparagus and fish but can really be used with anything you please. I've used it as a sauce for brussels sprouts, hash browns, chicken, broccoli, and as a snack all on its own... haha JK but I honestly wouldn't put it past me. Eggs Benedict here I come!!!
Light and Healthy Hollandaise
So good, you won’t believe it isn’t the real thing!
- 1 Tbsp. cornstarch
- 1 cup non-fat or low fat buttermilk
- 2 egg yolks
- 2 Tbps. butter cut into cubes
- 1 Tbps. lemon juice
- 1-2 tsp. Dijon (optional)
- 1/2 tsp. salt
- 1/4 tsp. white or black pepper (optional)
- In a medium sauce pan over medium/low heat, whisk together the cornstarch and buttermilk until well combined and there are no lumps.
- Separate the egg yolks from the egg whites. Add the egg yolks to the saucepan and whisk constantly until the mixture thickens (maybe 2-3 minutes). Be patient! It may seem like it isn't thickening at all but then all of a sudden it will thicken up perfectly!
- Once the mixture has thickened, reduce heat to low, add the cubed butter, lemon juice, dijon mustard (optional), salt, and pepper (optional), and whisk until butter has melted and all ingredients are well combined.
- Serve immediately or refrigerate in a sealed container. To reheat microwave for 30 seconds at a time while mixing in between.
*TIP: If you think your sauce is a little too thick, simply add a little more milk. If it is too thin, let it cook a little longer or add a TINY bit more cornstarch. You're the chef and you call the shots!