Sauces

Here is a bit of help. It goes a long way but has a short shelf life.

Hollandise Sauce "Very Light"

1/4 C. Egg Beaters
7/8 C. Chicken Broth
2 T. Fresh Squeesed Lemon Juice
1/2 t. Fine Sea Salt
1/2 t. Hot Sauce (I like Louisiana)
1 T. Cornstarch
2 T. Land O Lakes Light Butter w/Canola Oil

Five yummy portions at 33+- Calories a pop.

Combine egg beaters and cornstarch in small sauce pan and mix very well untill smooth. Add chicken broth. Cook over medium heat, whisking constantly untill thickening and begins to break a slight boil. Let stand for about a half minute and add the rest of the ingredients. Whisk to combine. Searve ASAP.

This works wonderfull with aspargus, chicken, salmon, on eggs, etc.

Good Luck, Cec

Melt in laughing cow cheese wedges.

Bump bump in the night