Light Hollandaise Sauce

Ingredients:

• 1 large egg, lightly beaten
• 1 cup low-sodium chicken broth
• 1 tbsp cornstarch
• 2 tbsp lemon juice
• 2 tbsp unsalted butter, softened
• 1/2 tsp salt
• 1/8 tsp cayenne pepper

Makes 8 Servings

 

In a small saucepan, combine the egg, stock, and cornstarch. Cook over medium heat, stirring constantly, until thickened and beginning to boil, 5-7 minutes. Boil 30 seconds, stirring, then remove from the heat. Stir in the lemon juice, butter, salt and cayenne until combined.

 

WW POINTS VALUE: 1 pt (1/4 cup per serving)

 

Note: This recipe appears in the WW New Complete Cookbook. I normally like hollandaise sauce but I was not impressed with this recipe. I think it was the chicken broth that killed the sauce. Hollandaise sauce should not taste like chicken broth. It should be thick and creamy with the egg yolks, butter and lemon juice.