Healthier Hollandaise Sauce With Variations

Ingredients

Basic Hollandaise

• 1 tablespoon unsalted butter
• 1/4 cup buttermilk, plus
• 1/2 cup buttermilk
• 1 tablespoon cornstarch
• 1/2 teaspoon salt
• 1 pinch cayenne pepper
• 1 large egg
• 1 tablespoon lemon juice

Sauce Moutarde is Basic Hollandaise with

• 2 teaspoons Dijon mustard

Sauce Maltaise is Basic Hollandaise using

• 1 1/2 tablespoons orange juice (in place of the lemon juice)

Directions

1. 1

   Melt butter in a small saucepan over low heat.

2. 2

   Cook, swirling the pan, until butter turns golden, 30 to 60 seconds.

3. 3

   Pour into a small bowl and set aside.

4. 4

   Whisk 1/4 cup buttermilk, cornstarch, salt and cayenne (and mustard, if using) in a heavy medium saucepan until smooth.

5. 5

   In a small bowl, lightly beat egg.

6. 6

   Whisk egg and remaining 1/2 cup buttermilk into cornstarch mixture.

7. 7

   Set saucepan over medium-low heat and cook, whisking constantly, until mixture comes to a simmer (low boil).

8. 8

   Cook, whisking, for 15 more seconds.

9. 9

   Remove from heat and whisk in lemon juice (or orange juice, if using) and reserved golden butter.

10. 10

    Serve hot or warm.

11. 11

    MAKE AHEAD TIP:Cover and refrigerate for up to 2 days. Reheat in a microwave on High for 1 to 1 1/2 minutes, stirring once.