Asparagus With Low Fat Hollandaise Sauce Recipe

1. 1

   Heat the butter in a small saucepan over low heat.

2. 2

   Cook, swirling the pan, till the butter turns golden brown, usually about a minute.

3. 3

   Poor the melted butter into a small bowl and set aside.

4. 4

   In a medium saucepan, whisk 1/4 c. of the buttermilk with the cornstarch, salt, and cayenne pepper till smooth.

5. 5

   Lightly beat the egg, adding just a bit of the sauce to temper it, then whisk the egg into the cornstarch mix, along with the remaining 1/2 c. of buttermilk.

6. 6

   Set the saucepan over medium-low heat and cook, stirring constantly, till the mix comes to a simmer.

7. 7

   Cook, whisking, 30 seconds more.

8. 8

   Remove the saucepan from the heat and whisk in the lemon or possibly orange juice and the reserved butter.

9. 9

   Serve hot over cooked, steamed, or possibly roasted asparagus or possibly on the side in a sauce dish or possibly gravy boat.

* Per serving · 4 servings · Values may vary.

No additional tips available.