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Ingredients
- 1 Tbsp. Butter
- 3/4 c. Buttermilk (divided)
- 1 Tbsp. Cornstarch
- 1/2 tsp Salt Dash of Cayenne Pepper
- 1 lrg Egg
- 1 Tbsp. fresh Lemon or possibly Orange Juice
Directions
- Heat the butter in a small saucepan over low heat. Cook, swirling the pan, till the butter turns golden brown, usually about a minute. Poor the melted butter into a small bowl and set aside. In a medium saucepan, whisk 1/4 c. of the buttermilk with the cornstarch, salt, and cayenne pepper till smooth. Lightly beat the egg, adding just a bit of the sauce to temper it, then whisk the egg into the cornstarch mix, along with the remaining 1/2 c. of buttermilk.
- Set the saucepan over medium-low heat and cook, stirring constantly, till the mix comes to a simmer. Cook, whisking, 30 seconds more.
- Remove the saucepan from the heat and whisk in the lemon or possibly orange juice and the reserved butter. Serve hot over cooked, steamed, or possibly roasted asparagus or possibly on the side in a sauce dish or possibly gravy boat.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 265g | |
| Calories 278 | |
| Calories from Fat 160 | 58% |
| Total Fat 18.06g | 23% |
| Saturated Fat 9.84g | 39% |
| Trans Fat 0.0g | |
| Cholesterol 246mg | 82% |
| Sodium 1507mg | 63% |
| Potassium 357mg | 10% |
| Total Carbs 17.15g | 5% |
| Dietary Fiber 0.3g | 1% |
| Sugars 9.37g | 6% |
| Protein 12.5g | 20% |
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