Saturday, April 7, 2007

Hollandaise Sauce

Joan created this tangy hollandaise sauce for our Pre-Easter dinner. While Joan drizzled it over asparagus, it would compliment other spring vegetables such as sugar snap peas or broccoli. While traditional hollandaise is high in calories and labor-intensive, this version is very tasty and ready in just five minutes.

1/2 cup Light Mayonnaise

1/2 cup plain nonfat yogurt

1 tsp. yellow mustard

1 tsp. lemon juice

Mix all ingredients in saucepan.

Cook on low heat 5 min. or until heated through, stirring constantly.

Serve over hot steamed fresh fresh spring veggies.

Makes 1 cup or 8 servings, 2 Tbsp. each.

Jazz it up: Serve sauce over vegetables as directed, then garnish with chopped fresh parsley or finely chopped red peppers.

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