Hollandaise Sauce

[Holly S]

Does anyone have a trick for keeping the above from separating? I made Eggs Benedict for my husband Sunday,(I know, writing about this on the CL website??????), and the sauce kept separting, and I would have to wisk it back to smooth. Any suggestions?

[MrsReber]

Hey! Somebody help this poor girl!! Just kidding- I just wanted to bump up this post. I just know that somebody out there has the answer to this!

[This message has been edited by MrsReber (edited 08-01-2000).]

[lorilei]

OK. I'm going to stick my neck out here.

I read somewhere that one should add a bit of mustard (regular yellow) to hollandaise. Apparently mustard has the power to hold an oil/water mixture in suspension, thus keeping it from separating.

(this is also the reason why a vinaigrette with mustard will keep from separating longer than a regular vinaigrette)

[Holly S]

Thank you so much, I will try it the next time I make it, although I believe for my hearts sake it will be in about 6 months!

[Grace]

Why not try it with some low-fat Hollandaise sauce? CL had a recipe several years ago that I posted a while back for someone else, but I'd be happy to post it again for you. Then you won't have to wait so long for eggs benedict again! I make these for my husband often, using canadian bacon (it's naturally low-calorie and low-fat), asparagus, poached eggs and the low-fat Hollandaise...Mmmmmm!

Grace

[MrsReber]

Grace, please post the recipe. I am a fan of eggs benedict as well! Thanks!

[Grace]

Here you go!!

CookWare(tm) from Cooking Light(r)

Low-fat Hollandaise Sauce

SOURCE: Cooking Light YEAR: Mar/Apr 1993 PAGE: 103

INGREDIENTS FOR 16 SERVINGS:
1-1/2 Tblsp. cornstarch
1/2 tsp. dry mustard
2/3 cup 1% low-fat milk
2 Tblsp. egg substitute
2-1/2 Tblsp. fresh lemon juice
2 tsp. margarine
1/8 tsp. salt

INSTRUCTIONS:
Combine cornstarch and mustard in a 2 cup glass measure. Gradually add milk
and egg subtitute, blending with a wire whisk. Microwave at high 1 minute,
stir well. Microwave at high an additional 1-1/2 minutes or until thickened,
stirring every 30 seconds. Add lemon juice, margarine and salt; stir with a
wire whisk.

Yield: 1 cup (serving size: 1 Tablespoon)

NUTRITIONAL INFORMATION:
Calories 13 (42% from fat) Fat 0.6g

[Gail]

Originally posted by Grace:
Here you go!!

CookWare(tm) from Cooking Light(r)

Low-fat Hollandaise Sauce



Grace, how does this stack up against conventional hollandaise? I LOVE Eggs Benedict but for obvious health reasons eat them very infrequently. Is this recipe truly a light at the end of the tunnel?

[Holly S]

Grace, Thanks for the offer, please post it. I am sure my husband wouldn't even know the difference