1 tablespoon butter
3/4 cup nonfat buttermilk, divided
1 tablespoon cornstarch
1 to 2 tablespoons curry powder
1/2 teaspoon salt
1 large egg, lightly beaten
1 tablespoon lemon juice
Melt butter and set aside. In a medium saucepan, whisk 1/4 cup of the buttermilk with the cornstarch, curry powder, salt and cayenne until smooth. Beat in the remaining buttermilk and the egg. Place pan over low heat and cook, whisking, until sauce begins to simmer. Whisk constantly for another 30 seconds. Remove from heat, and whisk in lemon juice and melted butter. Serve immediately. Makes about 1 cup.
Per serving: 19 calories, 53% fat, 1.1 gm fat (.6 sat fat, .3 gm mono fat) 14 mg cholesterol, .8 gm protein, 1.4 gm carbohydrates, 0 gm fiber, 96 mg sodium.