Happy Hollandaise: No Butter

Except for the occasional brunch splurge, hollandaise sauce is one of those foods that seems to be disappearing--people think it’s either too old-fashioned or too high-fat. Chicken Mock Hollandaise, however, is made with chicken broth instead of melted butter and is not at all disappointing for those who remember the grand old sauce with fondness.

The smooth, creamy sauce is made with diced chicken and spooned over noodles. With it, eat something light, Parsley Salad, for instance, which has a refreshing taste and has the virtue of holding up well for several days. For dessert, try this Pear Crumble made with Bartlett pears. It’s delicately spiced and easy to make.

CHICKEN MOCK HOLLANDAISE

4 tablespoons butter

2 tablespoons minced onion

6 tablespoons cornstarch

3 cups chicken broth

2 stalks celery, chopped

Grated zest 1 lemon

1 tablespoon lemon juice

3 cups diced cooked chicken

8 ounces egg noodles

2 egg yolks, lightly beaten

Salt

Dash cayenne pepper

Bring large pot of water to boil. Meanwhile melt butter in medium-size heavy bottomed saucepan and add onion. Cook over medium heat, stirring, until onion is tender. Stir in cornstarch and cook over low heat until smooth and blended. Slowly add broth, celery, lemon zest, lemon juice and chicken. Cook, stirring, 3 to 4 minutes. Remove from heat, cover, and set aside.

Cook noodles in boiling water, about 8 minutes. While noodles cook, put yolks into small bowl and beat in 1/4 cup hot sauce. Add yolk-sauce mixture to rest of sauce in saucepan. Cook 1 minute more. Season to taste with salt and cayenne pepper. Drain noodles and serve with chicken and sauce on top. Makes 4 servings

Each serving contains about:

634 calories; 889 mg sodium; 315 mg cholesterol; 26 grams fat; 54 grams carbohydrates; 43 grams protein; 0.45 gram fiber.

PARSLEY SALAD

2 large bunches parsley, stems removed

2 tablespoons red wine vinegar

1/2 teaspoon salt

2 cloves garlic, finely chopped

6 tablespoon olive oil

1 tablespoon cold water

3/4 cup finely grated Parmesan cheese

Wash, dry, cover and refrigerate parsley until just before serving.

In small bowl combine vinegar, salt, garlic, olive oil and water. Whisk to blend.

When ready to serve, pour vinaigrette over parsley and toss well. Add cheese and toss well. Makes 6 servings.

Each serving contains about:

190 calories; 438 mg sodium; 10 mg cholesterol; 17 grams fat; 4 grams carbohydrates; 6 grams protein; 0.50 gram fiber.

PEAR CRUMBLE

6 medium Bartlett pears, peeled, diced

3 tablespoons lemon juice

Sugar

Flour

1/4 teaspoon salt

1/4 teaspoon ground ginger

1/4 teaspoon ground mace

4 tablespoons chilled butter, cut into pieces

Place pears in mixing bowl and sprinkle with lemon juice.

In small bowl mix 1/2 cup sugar and 2 tablespoons flour. Gently toss sugar mixture over pear slices and spread in 8x8x2-inch baking pan.

Combine 1/2 cup flour, 1/2 cup sugar, salt, ginger and mace. Stir with fork to mix.

Add butter and work into dry mixture using pastry blender or fingertips.

Sprinkle crumble mixture evenly over pears. Bake at 350 degrees 30 to 40 minutes, or until top is golden and pears are tender. Serve warm. Makes 6 servings.

Each serving contains about:

341 calories; 177 mg sodium; 21 mg cholesterol; 8 grams fat; 68 grams carbohydrates; 2 grams protein; 2.37 grams fiber.