Heart Healthy Béarnaise Sauce
This Bearnaise sauce will actually help to lower cholesterol with the addition of the plant stanol ester margarine, Benecol®. The FDA has listed plant stanol esters effective when consuming at least 3.4 gm per day. Benecol® has 0.85 gm per serving (1 tablespoon). LDL, the bad cholesterol, can drop as much as 14% when following guidelines. Check web site www.benecol.com.
Bearnaise sauce is actually a mayonnaise based emulsion. Consequently, the logical short cut is to use an emulsion already available and fat free mayo will do the job perfectly. This sauce is industrial strength and will hold together. Perfect for a meat dish.
2 T white wine, or substitute cooking wine (available in the vinegar section) or 1 T water with extra 1 T vinegar
2 T tarragon vinegar or rice wine vinegar
¼ cup very finely chopped shallots
1 T finely chopped tarragon leaves
1 T water
½ cup fat free mayonnaise
4 T Benecol
White or black pepper to taste
In a small sauté pan, add the white wine, vinegar, shallots, tarragon and water. Reduce to 2 tablespoons. Remove from heat. Cool slightly. Add the mayonnaise to the tarragon reduction. Whisk in the Benecol until melted. Adjust seasonings to taste. Serve warm.
Serves 4. Serving size: 2 tablespoons. Total calories: 70, fat 5 g, saturated fat 1 g, carbohydrates 8 g, protein 0 g.
Healthier Hollandaise Sauce
Béarnaise and Hollandaise sauces are like a mother-daughter relationship. Both are emulsions with butter and egg yolks. This sauce is perfect by itself over asparagus or with Eggs Benedict. This sauce, unlike the Béarnaise above, requires attention since it has eggs. Too much heat and the sauce will scramble. If the fat is added too quickly, the emulsion will break. It is best to make in a double boiler over a water bath. Remember, the egg substitute product is already pasteurized, so the sauce only needs to be warmed slightly to thicken.
½ cup egg substitute, I prefer Lucerne® Best of the Egg®
2 T Benecol® light margarine
1 t fresh lemon juice
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