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Categories:Viewed: 21 - Published at: 4 years ago
Ingredients
- 2 tablespoons cornstarch
- 1 tablespoon Butter Buds Sprinkles
- 1/4 cup plus 1 tablespoon fresh lemon juice
- 1 cup low-fat, low-sodium chicken broth
- 1 egg yolk, lightly beaten
- 2 tablespoons unsalted butter
- Salt and freshly ground black pepper
- Tabasco sauce
Method
- Combine the cornstarch and Butter Buds in a small saucepan.
- Whisk the lemon juice and chicken broth into the cornstarch mixture.
- Set the pan over medium-high heat and cook, whisking constantly, until the mixture boils.
- Then cook until thickened, about 1 minute.
- Place the egg yolk in a small bowl.
- Whisk 1/2 cup of the hot liquid, 1 tablespoon at a time, into the egg yolk.
- Then whisk the warmed yolk back into the saucepan.
- Bring the mixture to a boil, whisking constantly.
- Remove the pan from the heat and whisk in the butter.
- Season to taste with salt, pepper, and Tabasco sauce.
- Serve immediately.
- Fat: 13g (before), 3.9g (after)
- Calories: 140 (before), 53 (after)
- Protein: 1g
- Carbohydrates: 4g
- Cholesterol: 39mg
- Fiber: 0g
- Sodium: 219mg
