Hollandaise Sauce

• 2 tablespoons cornstarch
• 1 tablespoon Butter Buds Sprinkles
• 1/4 cup plus 1 tablespoon fresh lemon juice
• 1 cup low-fat, low-sodium chicken broth
• 1 egg yolk, lightly beaten
• 2 tablespoons unsalted butter
• Salt and freshly ground black pepper
• Tabasco sauce

1. Combine the cornstarch and Butter Buds in a small saucepan.
2. Whisk the lemon juice and chicken broth into the cornstarch mixture.
3. Set the pan over medium-high heat and cook, whisking constantly, until the mixture boils.
4. Then cook until thickened, about 1 minute.
5. Place the egg yolk in a small bowl.
6. Whisk 1/2 cup of the hot liquid, 1 tablespoon at a time, into the egg yolk.
7. Then whisk the warmed yolk back into the saucepan.
8. Bring the mixture to a boil, whisking constantly.
9. Remove the pan from the heat and whisk in the butter.
10. Season to taste with salt, pepper, and Tabasco sauce.
11. Serve immediately.
12. Fat: 13g (before), 3.9g (after)
13. Calories: 140 (before), 53 (after)
14. Protein: 1g
15. Carbohydrates: 4g
16. Cholesterol: 39mg
17. Fiber: 0g
18. Sodium: 219mg

cornstarch, butter, lemon juice, lowfat, egg yolk, unsalted butter, salt, tabasco sauce

Taken from www.epicurious.com/recipes/food/views/hollandaise-sauce-375010 (may not work)