Hollandaise Sauce

PP = Pure Protien

Ingredients:

• 1 egg yolk
• 1 teaspoon of Dijon mustard
• 2 tablespoons lemon juice
• 50ml warm skim milk

Method:

1. Combine the egg yolk, mustard and lemon juice in a saucepan over low heat.
2. Let the sauce thicken for a few minutes but not boil
3. Slowly add the warm milk
4. Keep stiring until sauce thickens

Serve with fish, asparagus, french beans, spinach or on eggs and bacon.

I usually make a double batch for a few days because I like it so much, when reheating do it slowly or on low heat in the microwave for 10 seconds. I did have a exploding episode when I microwaved too long… messy!