Guilt-Free Hollandaise

I recently discovered this wonderful, light, and creamy sauce when I ordered Eggs Benedict for the first time. The funny thing is, I've always wanted to try Eggs Benedict, but was convinced I wouldn't like them. It all started when I was about 9 years old and out for breakfast with my mom. E.B sounded great to me, so I ordered them, but the waitress convinced me the Hollandiase sauce draped over the fried egg, Canadian bacan, and english muffin stack was too "mature" for my taste-buds and I should order something else, like pancakes, which I did. Since then I have lingered over the menu at diners and cafes across the country, longing for Eggs Benedict, until that little voice creeps in the back of my mind whispering, "You won't like it. Order something safe, like pancakes."

A few weeks ago, it hit me that I have allowed one comment made by a well-meaning waitress to influence my breakfast choice for the past 35 years! So, I ordered it and you know what? I loved it! I loved it's buttery, lemony goodness. I loved its delectable, rich creaminess. I loved it until I realized how much fat and calories it contains. But, now that I have found my love I will not be thwarted that easily.

Lucky for me I came across a recipe on EatingWell.com with only 1 gram of fat and 17 calories per delicious tablespoon. I made it this morning and well, let's just say that 1 cup of Hollandaise contains 16 tablespoons of delectable yellow cream, and well, 15 of those tablespoons got in my belly! So what - if you're gonna pig out on 15 grams of fat, breakfast is the time to do it. I'll do an hour on the treadmill and burn off 250 calories before lunch like that (snap.)

By the way, if you can stir gravy, you can make this incredibly easy and tasty sauce. It's not just for eggs, replace your cheese sauce on broccoli or cauliflower with this recipe, or use it as a twist on biscuits and gravy. You can cover it and keep in in the fridge for two days (good luck with that) and just reheat in the microwave for a minute.

Hollandaise Sauce
1 tbl unsalted butter
3/4 cup non-fat buttermilk (I mixed mine from dry baking buttermilk) - divided
**Tip: you can make butter milk by mixing 1 tbl lemon juice or vinegar to 1 cup skim milk.
1 tbl cornstarch
1/2 tsp salt (I used kosher coarse salt)
pinch of cayenne pepper ( I used a dash)
1 large egg, lightly beaten
1 tbl FRESH lemon juice (about 1/3 of a fresh lemon - you do want that fresh taste)

Melt butter in a medium heavy saucepan over low heat, swirling pan to coat, and letting it turn golden before pouring off into a small bowl, reserve.
Whisk in a diffferent small bowl 1/4 cup of the buttermilk, the cornstarch, salt and cayenne until smooth. Whisk in the egg and remaining buttermilk and pour in buttered saucepan.
Put pan over medium low heat and continue to whisk continually until it starts to lightly simmer. Whisk and stir 15 seconds. (Mine never simmered, it just continued to thicken to about a pudding consistency.)
Remove from heat and squeeze in the lemon juice (remove any seeds that come out with the juice) and the reserved butter.
Serve hot or warm.
*To make Sauce Moutarde, add 2 tsp Dijon mustard. For Sauce Maltaise, use 1 1/2 tbl orange juice instead of lemon juice.

Eat healthy and happy! By the way, here are some links to the Eating Well magazine and also their cookbooks. EatingWell; The Eating Well Cookbook: Favorite Recipes from Eating Well, the Magazine of Food & Health

Source: http://www.eatingwell.com/print/6144