Update my dinner status, I'm making this tonight.
1 chef marked this recipe as Favorite
Servings: 6 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
In a small saucepan, whisk together first 6 ingredients. Add water and mix thoroughly. Cook over medium heat, whisking continually, until thickened. Do not boil. Remove from heat and add butter, mixing well. Serve warm. Makes a scant cup. Per 1/6 recipe: CAL: 43 -- Grams of PRO: 2; CARB: 3; FAT: 2.8 1996 (c) Jane A. Rubey, M.P.H., R.D. http://users.aimnet.com/~gourmet/ email gourmet@aimnet.com NOTES : This is an updated, lowfat take on Hollandaise. Once you try this, you wont want to go back to the high fat version. Enjoy this with artichokes and asparagus; it is also wonderful with eggs benedict. Recipe by: Jane Rubey / Nutritiously Gourmet (1996) Posted to EAT-LF Digest by KitPATh on Apr 20, 1998
