Light Mock Hollandaise Sauce

• 12 cup evaporated skim milk
• 12 cup skim milk
• 2 12 tablespoons flour
• 1 egg yolk
• 1 -2 tablespoon fresh lemon juice
• 1 tablespoon Molly McButter
• 18-14 teaspoon salt
• 2 dashes cayenne pepper
• 14 teaspoon dry mustard

1. Pour evaporated skim milk and fresh skim into a medium, heavy-bottomed saucepan.
2. Adding about a third of the flour at a time, whisk briskly into milk until blended.
3. Whisk egg yolk into milk mixture until blended.
4. Bring mixture to gentle boil over medium heat; whisking constantly continue to cook 10 minutes or until sauce thickens.
5. Reduce heat to low and whisk in lemon juice and remaining four ingredients.
6. Simmer for 5 minutes, whisking often.

milk, milk, flour, egg yolk, lemon juice, mcbutter, salt, cayenne pepper, mustard

Taken from www.food.com/recipe/light-mock-hollandaise-sauce-156389 (may not work)