Wanted: Low-fat Hollandaise Sauce Reciped

[tperes]

Hi All,

I am looking for a low-fat hollandaise sauce recipe for eggs benedict. Anybody have suggestions? Will egg whites work instead of egg yolks?
Is there any other sauce that can be used in place of hollandaise, with good results?
Thanks for any and all help!

[Jewel]

I don't believe you can use only egg whites because the yolks are what give the sauce its richness. I've also been looking for a recipe because my DH loves hollandaise over asparagus and Eggs Benedict, but neither of us is willing to use up 10 grams of fat in a measly 2 TBS! For asparagus, I've started making a Mornay Sauce that seems to satisfy us, which is a lowfat white sauce made with chicken broth and cayenne pepper along with the milk. Adds a tasty kick! I haven't tried it on Eggs Benedict though!

[KellyD]

Okay, this may gross you all out, but I use the packaged Knorr hollandaise sauce, but use about 2 T of butter and skim milk. It is still very good - actually I've never made it with what the recipe calls for - but I don't think we're missing much.

[Grace]

Here is one

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

Also, in the "mix" section of the grocery store (where all the little gravy packet mixes are), Knorr makes a hollandaise sauce mix that is naturally low-fat (meaning there's little if any fat in the mix itself). It calls for a lot of butter in making it, but I cut it down by a LOT, and couldn't tell any difference in the taste. It's good stuff, and very easy too. Hope that helps.

[tperes]

Thanks everyone for the quick replies!
I will be trying one of them out this weekend
on my unsuspecting beau!

[Luv to Cook]

Here is one from Eating Wells that I found here...I think.

Anyways, it is very good.

Hollandaise SAuce (from Eating Well)
1 tablespoon butter
3/4 cup buttermilk
1 tablespoon cornstarch
1/2 teaspoon salt
1 pinch cayenne pepper
1 large egg
1 tablespoon fresh lemon juice
Estimated Cooking Time: 20 min.

1.In a small saucepan, melt butter over low heat. Cook, swirling the pan, until butter turns golden, 30 to 60 seconds. Pour into a small bowl and set aside.
How to Make Brown Butter

2.In a heavy saucepan, whisk one-third of the buttermilk, cornstarch, salt and cayenne until smooth. Lightly beat egg; whisk into cornstarch mixture along with remaining buttermilk.

3.Set saucepan over medium-low heat and cook, whisking constantly, until mixture comes to a simmer. Cook, whisking, for 15 seconds. Remove from heat and whisk in lemon juice and reserved butter. Serve hot or warm. (The sauce will keep, covered, in the refrigerator for up to 2 days. Reheat in a microwave on high for 1 to 1½ minutes, stirring once.)

[catharine]

I second the recommendation for the Eating Well version. I made it for Easter to go with asparagus. Although it didn't taste that much like authentic hollandaise, it was delicious. It was a big hit (even with my mom who hates many of my "low-fat imitation" recipes. http://www.cookinglight.com/bbs/smile.gif