Special Diet Information

Coumadin® (Warfarin)
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
No specific GERD triggers.

Gluten Sensitivity
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

The refrigerator light goes on...

Look for the flavors and textures in your traditional recipes that let you maximize the taste without sacrifice.

Thickening Agents - Cornstarch

Cornstarch is actually a flour. It is the endosperm of corn kernels that has been dried and ground, much the same way that wheat flour is made (in England cornstarch is actually called cornflour). Like other flours, cornstarch makes a good thickening agent.

It is frequently used in Asian cooking and a clear sheen is typical of sauces thickened with cornstarch. When used in baking, it helps produce a finer texture as well as a silky sheen.

There is, however, little similarity to wheat flour when using cornstarch to thicken sauces. There are a few rules for using cornstarch properly:

  1. It has twice the thickening power of wheat flour and it produces a clearer sauce.
  2. When starting with an acidic liquid (juices, vinegars, wines), the thickening power will be about half.
  3. It is best to mix it with water before incorporating it into a sauce, as it clumps easily.
  4. If the sauce is overheated or overstirred, it will begin to breakdown and lose thickening power.


Hollandaise Sauce

Servings = 4 | Serving size =2 tablespoons

Cooking Time = 30 Minutes

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 1/2 Tbsp fresh lemon juice
1 egg yolk
1/4 tsp salt

Place the cornstarch and 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 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.

Nutrition Facts

Serving size = 2 tablespoons sauce

Servings = 8


Amount Per Serving

Calories 57 Calories from Fat 26
% Daily Value
Total Fat 3g 4%
    Saturated Fat 2g 6%
    Monounsaturated Fat 1g
    Trans Fat 0g
Cholesterol 58mg 20%
Sodium 171mg 7%
Total Carbohydrates 6g 2%
    Dietary Fiber 0g
    Sugars 2g
Protein 3g
Vitamin A 2% Vitamin C 7%
Calcium 7% Iron 1%
Vitamin K 0 mcg Potassium 89 mg
Magnesium 7 mg