Light hollandaise sauce – virtually fat-free and adaptable

Ingredients for 2 servings:

• ¼ liter asparagus stock, alternatively chicken broth
• 3 tsp, heaped skim milk powder
• 1 shot of dry white wine
• ½ tsp salt
• a little pepper
• 1 tsp turmeric
• 1 tsp locust bean gum or potato starch, mixed
• 1 tbsp Cremefine
• 1 shot of lime juice or lemon juice
• little sweetener or sugar
• ½ tsp tarragon, dried shredded, or fresh
• 1 tbsp peppercorns, pink, green, pickled, or white pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Mix the asparagus stock (or boiled peels, if desired) with milk powder, add white wine, and season with salt, pepper, and turmeric powder. Whisk in the cornstarch and bring to a boil until a creamy consistency is reached. Season with crème fraîche, lime juice, and a little sweetener. Enriched with tarragon, this sauce makes a great Béarnaise sauce; add pickled green peppercorns or white peppercorns—each ground in a mortar—for a delicious peppercorn sauce!