Hollandaise Sauce 

http://www.eatingwell.com/recipes/hollandaise_sauce.html

Bring back eggs Benedict with our lightened-up Hollandaise sauce. It's great drizzled over steamed vegetables.

About 1 cup  | Time: 15 minutes

1 tablespoon butter

3/4 cup nonfat buttermilk, divided

1 tablespoon cornstarch

1/2 teaspoon salt

Pinch of cayenne pepper

1 large egg, lightly beaten

1 tablespoon lemon juice

Preparation

Melt butter in a small saucepan over low heat. Cook, swirling the pan, until the butter turns golden, 30 to 60 seconds. Pour into a small bowl and set aside.

Whisk 1/4 cup buttermilk, cornstarch, salt and cayenne in a heavy medium saucepan until smooth. Whisk in egg along with the remaining 1/2 cup buttermilk.

Set the pan over medium-low heat and cook the sauce, whisking constantly, until it comes to a simmer. Cook, whisking, for 15 seconds. Remove from heat and whisk in lemon juice and the 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.