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Add a photoServings: 6
Ingredients
- 4 Tbsp. fresh lemon juice (4 to 6)
- 1 c. nonfat low-salt chicken broth defatted
- 1/2 c. egg beaters 99% egg substitute
- 1/2 tsp flour
- 1 Tbsp. diet margarine salt optional white pepper freshly grnd
Directions
- In a small nonstick saucepan over high heat, heat the lemon juice and stock to boiling. Reduce the heat to medium low and simmer for 4 min.
- Meanwhile, in a small nonstick saucepan over low heat, whisk together the egg substitute and flour till frothy, about 30 seconds. Gradually whisk the warm broth into the egg mix, 1 Tbsp. at a time, and cook, whisking constantly, for about 4 min, till the sauce thickens.
- Increase the heat to medium low and whisk in the margarine. Add in the salt, if using, and pepper and continue whisking a few min till the sauce thickens, about 2 min.
- Makes about 1-1/2 c..
- NOTES : Use this over vegetables such as asparagus, broccoli, cauliflower, or possibly green beans; as a dip for artichokes; over (substitute) Large eggs Benedict; and with many other foods. Egg substitutes are pasteurized, so unlike the usual Hollandaise, this is a safe sauce. The sauce will freeze and reheat. Keep up to 2 days.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 33g | |
| Recipe makes 6 servings | |
| Calories 38 | |
| Calories from Fat 23 | 61% |
| Total Fat 2.59g | 3% |
| Saturated Fat 0.48g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 53mg | 2% |
| Potassium 82mg | 2% |
| Total Carbs 1.19g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.38g | 0% |
| Protein 2.58g | 4% |
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