This simplified and low-cal version of classic hollandaise has a smooth and creamy texture with only a fraction of the saturated fat and cholesterol. Its subtle lemony tartness is a perfect complement to fresh asparagus, which is rich in vitamin K and folate. Or use it to dress up steamed cauliflower or broccoli for an equally delicious side dish.


Credit: Oxmoor House

Recipe Summary test

8 servings (serving size: about 3 ounces asparagus and 2 tablespoons sauce)


Ingredient Checklist


Instructions Checklist
  • Snap off tough ends of asparagus; remove scales from stalks with a vegetable peeler, if desired.

  • Cook asparagus, covered, in a small amount of boiling water 8 to 10 minutes or until tender; drain. Set aside, and keep warm.

  • Place egg yolks in a small bowl; stir well with a wire whisk.

  • Combine water, cornstarch, and salt in a small, heavy saucepan. Cook over low heat, stirring constantly, until mixture comes to a boil and begins to thicken. Remove from heat; add 2 tablespoons cornstarch mixture to egg yolks, stirring constantly with a wire whisk. Add egg yolk mixture to remaining cornstarch mixture; cook, stirring constantly, 2 minutes or until temperature reaches 160°. Remove from heat; stir in lemon juice and margarine.

  • To serve, spoon sauce over asparagus, and sprinkle with lemon rind, if desired.


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Nutrition Facts

57 calories; fat 2.7g; saturated fat 0.7g; protein 3.2g; carbohydrates 6.7g; fiber 2.4g; cholesterol 51mg; sodium 169mg.