This recipe is safe for Coumadin (warfarin) users.
Avoid this recipe if you are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"What is sauce for the goose may be sauce for the gander, but it is not necessarily sauce for the chicken, the duck, the turkey or the Guinea hen."
-Alice B. Toklas, Author
Look for the flavors and textures in your traditional recipes that let you maximize the taste without sacrifice.
I usually separate my eggs with my hands. As I mentioned in the sidebar on egg safety, eggs can be contaminated with bacteria. Wash your hands before and after handling eggs. Simply crack the egg and let it drop into your cupped fingers. The white will slide between your fingers and into the bowl waiting below (you did have a bowl under your hands, didn't you?)
Servings = 4 | Serving size =2 tablespoons
Cooking Time = 30 Minutes
This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.
This sauce does not keep well and should be used soon after being made.
|1 1/2 Tbsp||cornstarch|
|2/3 cup||2% milk|
|1 tsp||unsalted butter|
|2 Tbsp||fresh lemon juice|
|1 tsp||Dijon mustard|
|1 large||egg yolk|
Place the cornstarch and cold milk in a sauce pan over low-medium heat. Cook while whisking continuously until sauce begins to thicken.
Add the butter and whisk until melted.
Slowly add the lemon juice, mustard and the salt and whisk until well blended.
Reduce the heat to low and whisk in the egg yolk until smooth. Serve as soon as possible.
Serving size = 2 tablespoons
Servings = 4
Amount Per Serving
|Calories 58||Calories from Fat 26|
|% Daily Value|
|Total Fat 3g||4%|
|Saturated Fat 1g||6%|
|Monounsaturated Fat 1g|
|Trans Fat 0g|
|Total Carbohydrates 6g||2%|
|Dietary Fiber 0g||0%|
|Vitamin A 2%||Vitamin C 7%|
|Calcium 7%||Iron 1%|
|Vitamin K 0 mcg||Potassium 91 mg|
|Magnesium 8 mg|