Yield: 6 Servings
|4 tablespoons||Fresh lemon juice; (4 to 6)|
|1 cup||Low-salt chicken broth; defatted|
|½ cup||Egg substitute|
|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 1-½ cups.
PER ¼ 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.
Recipe by: Lynn Fischer, Healthy Indulgences (1995) Posted to EAT-LF Digest by KitPATh <phannema@...> on Apr 20, 1998