Recipe: Egg Beaters Hollandaise Sauce, Dijon Hollandaise, Bearnaise, and Pesto Sauce

ORIGINAL HOLLANDAISE SAUCE

6 tablespoons Egg Beaters
2 tablespoons lemon juice
Dash ground red pepper
1/2 cup Fleischmann's Margarine, melted and hot

In electric blender container, blend Egg Beaters, lemon juice and red pepper at medium speed just until mixed. Without turning off blender, pour in hot margarine in a slow steady stream. Continue blending until margarine is completely incorporated and mixture is smooth and thick.

Mixture may be held in top of double boiler over hot (not boiling) water for up to 10 minutes before serving. Serve with vegetables, chicken or seafood.

Makes 1 cup

VARIATIONS:

DIJON HOLLANDAISE SAUCE:
Prepare as above, using 1/3 cup Egg
Beaters and adding 1 tablespoon Dijon-style mustard to Egg Beaters mixture before blending. Serve with vegetables, chicken or seafood. Makes 1 cup.

BEARNAISE SAUCE:
Prepare as above, substituting Vs teaspoon white pepper for red pepper and adding 2 tablespoons chopped shallots, 2 sprigs fresh parsley and 1/4 teaspoon dried tarragon leaves to Egg Beaters mixture before blending. Serve with beef or fish. Makes 1 cup.

PESTO SAUCE:
Prepare as above, substituting 1/4 teaspoon garlic powder for red pepper and adding 2 sprigs fresh parsley and 2 teaspoons dried basil leaves to Egg Beaters mixture before blending. Serve with vegetables or pasta. Makes 1 cup.

Source: Recipe booklet: Egg Beaters - Delicious Recipes for Healthy Living, Favorite Brand Name Recipes, Vol. 5, February 20, 1996, No. 89