Hollandaise Sauce Low Cal

Large Recipe  6 Cups Ingredients:  3 cups  Chicken Stock ¾ cup  Lemon Juice 1 Cup NF half and half  1/2 teaspoon  grated lemon peel 2 teaspoon turmeric 1 /2 teaspoon cayenne pepper 2 teaspoons sea salt 24 oz Yukon Potato peeled   11/2 cup chopped  white onion  1/ 2 teaspoon annatto oil 1 -2 teaspoons Xanthan Gum (optional if needed)

Small   2 Cups Ingredients:  1 cup 1/4 cup 1/3 cup 1/4 teaspoon 1/2 teaspoon dash 1/2 teaspoon 8 oz 1/2 cup 1 teaspoon 1/2 teaspoon

 

Chop the Potatoes and Onions 

1. Saute the onions with the turmeric  in a covered pot In olive oil for about 10 min until tender.	2. Add the stock and potatoes and simmer for about 30 minutes until very tender. Let cool for 15 min.
Add the cooled potato mix,  lemon juice, non fat half and half, lemon peel, cayenne, salt and the annato coloring into a blender and blend on high for a good 2 -3 minutes to really become smooth.	The sauce will be very creamy. The potato is what makes this sauce velvety smooth. Adjust the basic flavors, lemon,  and salt and if you need any further thickening add the xantham gum.