Ever since the first time I tried Eggs Benedict, I have been in LOVE with Hollandaise Sauce. Something about that ooey gooey, creamy, buttery goodness that I just can’t get enough.
But since the two main ingredients in traditional hollandaise sauce recipes are eggs and butter, it can end up being a pretty fattening sauce, loaded with Weight Watchers Points. By making a few small changes, I slimmed it down, and made it a much more weight watchers friendly recipe.
This delicious and easy hollandaise sauce recipe works well over eggs, salmon, toast, or roasted veggies (like asparagus). Treat yourself to a gourmet and decadent dressing that the whole family will enjoy.
HOLLANDAISE SAUCE RECIPE
- 3/4 cup non-fat buttermilk
- 1 large egg
- 1 tbsp light butter
- 1 tbsp cornstarch
- 1 tbsp lemon juice
- 1/2 tsp salt
- Pinch of cayenne pepper
- 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.