• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Hollandaise Sauce (Fischer)

  • Recipe Submitted by on

Category: Sauces

 Ingredients List

  • 4 tb Fresh lemon juice; (4 to 6)
  • 1 c Low-salt chicken broth;
  • -defatted
  • 1/2 c Egg substitute
  • 1/2 ts Flour
  • 1 tb Margarine
  • Salt; optional
  • White pepper; freshly ground


Notes: Use this over vegetables such as asparagus, broccoli, cauliflower,
or green beans; as a dip for artichokes; over (substitute) 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.

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 minutes.
Meanwhile, in a small nonstick saucepan over low heat, whisk together the
egg substitute and flour until frothy, about 30 seconds. Gradually whisk
the hot broth into the egg mixture, 1 tablespoon at a time, and cook,
whisking constantly, for about 4 minutes, until the sauce thickens.
Increase the heat to medium low and whisk in the margarine. Add the salt,
if using, and pepper and continue whisking a few minutes until the sauce
thickens, about 2 minutes. Makes about 1-1/2 cups.

PER 1/4 CUP: 32 cals 56% from fat (Total Fat: 2 gm Saturated Fat: 0 gm
Cholesterol: 1 mg) Sodium: 53 mg

 Share this Recipe

Recipes by Course

Recipes by Main Ingredient

Recipes by Cuisine

Recipes by Preparation

Recipes by Occasion

Recipes by Dietary

Sign Up and Create a Cookbook Today!

Please Sign in to your Account or Sign up if you are new user.

Who loves our Healthy Recipes?