Do you long for hollandaise sauce but think it can’t fit into a healthy diet? Well think again! With just a tablespoon of butter and one egg, it’s time to bring Eggs Benedict back to the brunch table! It’s also terrific served over steamed asparagus.

Makes about 1 cup sauce

ACTIVE TIME: 15 minutes

TOTAL TIME: 15 minutes

EASE OF PREPARATION: Easy

1 tablespoon butter
3/4 cup buttermilk, divided
1 tablespoon cornstarch
1/2 teaspoon salt
Pinch of cayenne
1 large egg
1 tablespoon lemon juice

1. Melt butter in a small saucepan over low heat. Cook, swirling the pan, until butter turns golden, 30 to 60 seconds. Pour into a small bowl and set aside.
2. Whisk 1/4 cup buttermilk, cornstarch, salt and cayenne in a heavy medium saucepan until smooth. Lightly beat egg; whisk into cornstarch mixture along with remaining 1/2 cup 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.
Classic Variations
To make Sauce Moutarde, add 2 teaspoons Dijon mustard. For Sauce Maltaise, use 1 1/2 tablespoons orange juice in place of the lemon juice.

NUTRITION INFORMATION: Per 2-tablespoon serving: 35 calories; 2 g fat (1 g sat, 0 g mono); 31 mg cholesterol; 2 g carbohydrate; 2 g protein; 0 g fiber; 178 mg sodium; 46 mg potassium.
0 Carbohydrate Servings

MAKE AHEAD TIP: Cover and refrigerate for up to 2 days. Reheat in a microwave on High for 1 to 1 1/2 minutes, stirring once.

I have been making this sauce for salmon and asparagus since I first saw it in 1998. It is outstanding. If you don't have buttermilk on hand, use regular milk with a tablespoon of lemon juice added to it.

Anonymous, Pinehurst, NC