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Receta Hollandaise Sauce (Fischer)
by Global Cookbook

Hollandaise Sauce (Fischer)
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Ingredientes

  • 4 Tbsp. fresh lemon juice (4 to 6)
  • 1 c. nonfat low-salt chicken broth defatted
  • 1/2 c. egg beaters 99% egg substitute
  • 1/2 tsp flour
  • 1 Tbsp. diet margarine salt optional white pepper freshly grnd

Direcciones

  1. 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 min.
  2. Meanwhile, in a small nonstick saucepan over low heat, whisk together the egg substitute and flour till frothy, about 30 seconds. Gradually whisk the warm broth into the egg mix, 1 Tbsp. at a time, and cook, whisking constantly, for about 4 min, till the sauce thickens.
  3. Increase the heat to medium low and whisk in the margarine. Add in the salt, if using, and pepper and continue whisking a few min till the sauce thickens, about 2 min.
  4. Makes about 1-1/2 c..
  5. NOTES : Use this over vegetables such as asparagus, broccoli, cauliflower, or possibly green beans; as a dip for artichokes; over (substitute) Large 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.