Hollandaise Sauce

1. 1

   Combine the cornstarch and Butter Buds in a small saucepan.

2. 2

   Whisk the lemon juice and chicken broth into the cornstarch mixture.

3. 3

   Set the pan over medium-high heat and cook, whisking constantly, until the mixture boils.

4. 4

   Then cook until thickened, about 1 minute.

5. 5

   Place the egg yolk in a small bowl.

6. 6

   Whisk 1/2 cup of the hot liquid, 1 tablespoon at a time, into the egg yolk.

7. 7

   Then whisk the warmed yolk back into the saucepan.

8. 8

   Bring the mixture to a boil, whisking constantly.

9. 9

   Remove the pan from the heat and whisk in the butter.

10. 10

    Season to taste with salt, pepper, and Tabasco sauce.

11. 11

    Serve immediately.

12. 12

    Fat: 13g (before), 3.9g (after)

13. 13

    Calories: 140 (before), 53 (after)

14. 14

    Protein: 1g

15. 15

    Carbohydrates: 4g

16. 16

    Cholesterol: 39mg

17. 17

    Fiber: 0g

18. 18

    Sodium: 219mg

* Per serving · 4 servings · Values may vary.

No additional tips available.