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.
Ingredients: [‘cornstarch’, ‘dry mustard’, ‘nonfat milk’, ‘egg’, ‘fresh lemon juice’, ‘butter’, ‘salt’, ‘ground paprika’, ‘black pepper’]
Quantity of 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”]
Number of Servings: 12
Steps: [‘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.’]