Total Time: 10 minutes
Makes 1 1/4 cups.
You Will Need
1 pkg. McCormick Sauce Mix
1/4 cup (1/2 stick) butter
1 cup cold water
1. MELT butter in small saucepan on medium-low heat. Stir in water and Sauce Mix with whisk.
2. STIRRING frequently, cook on medium heat until sauce comes to boil. Reduce heat and simmer 1 minute or until thickened, stirring occasionally. Serve over poached eggs, chicken, seafood or vegetables.
TRY THESE TWISTS!
Eggs Benedict: Top toasted English muffin half with Canadian bacon or ham, poached egg and Hollandaise Sauce.
Creamier Hollandaise: Use 1/2 cup milk and 1/2 cup water to prepare sauce.
Mustard Tarragon Sauce: Melt butter as directed. Add 2 tsp. Dijon mustard and 1/4 tsp. McCormick Tarragon Leaves with water and Sauce Mix. Cook as directed.
Lemon Pepper Sauce: Melt butter as directed. Add 1/4 tsp. McCormick Ground Black Pepper with water and Sauce Mix. Cook as directed.
WHEAT STARCH, CORN MALTODEXTRIN, WHOLE EGG SOLIDS, EGG YOLK SOLIDS, YEAST EXTRACT, SALT, ONION, SPICES (INCLUDING MUSTARD, PAPRIKA, TURMERIC), SOY LECITHIN, CITRIC ACID, AND NATURAL FLAVOR (INCLUDING LEMON EXTRACT).
2 tsp. dry mix (3.5g)
This turned out great. I made eggs Benedict. What can I do with the leftovers? Store them for how long or freeze them?
Tori | May 13, 2017