Start by melting the butter in a small saucepan on low heat. Cook until butter is melted and turns golden in color. Set aside.
In a medium sized saucepan, whisk together ¼ cup of the non-fat buttermilk, cornstarch, salt, and cayenne pepper until smooth and well combined.
Add in the rest of the buttermilk and liquid egg substitute.
Set the pan on medium-low heat, and whisk continuously until it begins to simmer and thicken.
Remove from heat and whisk in the lemon juice and butter.
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|Serving Size: 1 Serving (90g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 33 (42%)|
|Amt Per Serving||% DV|
|Total Fat 3.7g||5 %|
|Saturated Fat 2.3g||11 %|
|Monounsaturated Fat 1.1g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 9.8mg||3 %|
|Sodium 149.8mg||5 %|
|Potassium 194.6mg||5 %|
|Total Carbohydrate 7.4g||2 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 7.3g|
|Protein 4.2g||6 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 79
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