Recipe - Hollandaise Sauce (Fischer)

4 tablespoon Fresh lemon juice; (4 to 6)
1 cup Lowsalt chicken broth;
defatted
One half cup Egg substitute
One half teaspoon Flour
1 tablespoon Margarine
Salt; optional
White pepper; freshly ground

Notes: Use this over vegetables such as asparagus, broccoli, cauliflower,
or green beans; as a dip for artichokes; over (substitute) eggs Benedict;
and with many other foods. Egg substitutes are pasteurized, so unlike the
usual Hollandaise, this is a safe sauce. The sauce will freeze and reheat.
Keep up to 2 days.

In a small nonstick saucepan over high heat, heat the lemon juice and stock
to boiling. Reduce the heat to medium low and simmer for 4 minutes.
Meanwhile, in a small nonstick saucepan over low heat, whisk together the
egg substitute and flour until frothy, about 30 seconds. Gradually whisk
the hot broth into the egg mixture, 1 tablespoon at a time, and cook,
whisking constantly, for about 4 minutes, until the sauce thickens.
Increase the heat to medium low and whisk in the margarine. Add the salt,
if using, and pepper and continue whisking a few minutes until the sauce
thickens, about 2 minutes. Makes about 1One half cups.

PER One fourth CUP: 32 cals 56% from fat (Total Fat: 2 gm Saturated Fat: 0 gm
Cholesterol: 1 mg) Sodium: 53 mg

from Lynn Fischer's Healthy Indulgences (1995); book is available on CD
and in hardcover; based on the TV series, PBS. William Morrow, Publisher.
Kitpath

Recipe by: Lynn Fischer, Healthy Indulgences (1995)

Posted to EATLF Digest by KitPATh phannema@wizard.ucr.edu on Apr 20,
1998