Light Hollandaise Sauce
1 egg, beaten
1 C. fat free, low sodium chicken broth
1 T. cornstarch
2 T. lemon juice
2 T. unsalted butter, (I used salted butter and omitted the salt in the recipe)
1/2 t. salt
1/8 t. cayenne pepper
In a small saucepan combine egg, broth, and cornstarch. Cook over a medium heat, stirring constantly (VERY IMPORTANT!!) until thickened and just barely boiling, boil for 30 seconds. Remove from heat. Add remaining ingredients. Stir until well combined.
1/4 C. Serving = 43 Calories, 4g Fat, 34mg cholesterol, 175mg sodium, 1g Carbohydrates, 0g Fiber, 2g Protein, 7mg Calcium
I swapped the traditional ham for tomato slices, and served with a side of steamed asparagus. I also used whole wheat, high fiber english muffins.
1 egg, beaten
1 C. fat free, low sodium chicken broth
1 T. cornstarch
2 T. lemon juice
2 T. unsalted butter, (I used salted butter and omitted the salt in the recipe)
1/2 t. salt
1/8 t. cayenne pepper
In a small saucepan combine egg, broth, and cornstarch. Cook over a medium heat, stirring constantly (VERY IMPORTANT!!) until thickened and just barely boiling, boil for 30 seconds. Remove from heat. Add remaining ingredients. Stir until well combined.
1/4 C. Serving = 43 Calories, 4g Fat, 34mg cholesterol, 175mg sodium, 1g Carbohydrates, 0g Fiber, 2g Protein, 7mg Calcium
I swapped the traditional ham for tomato slices, and served with a side of steamed asparagus. I also used whole wheat, high fiber english muffins.
