Categories: Breakfast, Spreads

Ingredients

• 1/2 tablespoon butter
• 1/3 cup nonfat buttermilk, (see Tip), divided
• 1/2 tablespoon cornstarch
• 1/4 teaspoon salt
• Pinch of cayenne pepper
• 1 large egg, lightly beaten
• 1/2 tablespoon lemon juice

Directions

1. Melt butter in a small saucepan over low heat. Cook, swirling the pan, until the butter turns golden, 30 to 60 seconds. Pour into a small bowl and set aside.

2. Whisk 1/4 cup buttermilk, cornstarch, salt and cayenne in a heavy medium saucepan until smooth. Whisk in egg along with the remaining 1/2 cup buttermilk.

3. Set the pan over medium-low heat and cook the sauce, whisking constantly, until it comes to a simmer. Cook, whisking, for 15 seconds. Remove from heat and whisk in lemon juice and the reserved butter. Serve hot or warm. Classic Variations To make Sauce Moutarde, add 2 teaspoons Dijon mustard. For Sauce Maltaise, use 1 1/2 tablespoons orange juice in place of the lemon juice.

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