Hollandaise Sauce
A tasty low cal. substitute.
- ½ c. canned chicken broth
- 1 T. cornstarch
- 2 T. each margarine and mayonnaise
- 1½ tsp. lemon juice
- Dash each salt, white pepper, and ground red pepper
In small saucepan combine broth and cornstarch, stirring until cornstarch is dissolved. Cook over medium heat. Stir constantly, until mixture comes to a boil. Continue cooking and stirring until thickened, about 1 minute longer.
Remove sauce from heat and add margarine, stirring until the margarine is melted. Add remaining ingredients and stir to combine.
Makes about 4 servings, about 2 T. each
