Instructions: In a small nonstick saucepan over high heat, heat the lemon juice and stock to boiling. Reduce the heat to medium low and simmer for 4 minutes.

Meanwhile, in a small nonstick saucepan over low heat, whisk together the egg substitute and flour until frothy, about 30 seconds. Gradually whisk the hot broth into the egg mixture, 1 tablespoon at a time, and cook, whisking constantly, for about 4 minutes, until the sauce thickens.

Increase the heat to medium low and whisk in the margarine. Add the salt, if using, and pepper and continue whisking a few minutes until the sauce thickens, about 2 minutes.

Makes about 1-1/2 cups.

NOTES : Use this over vegetables such as asparagus, broccoli, cauliflower, or green beans; as a dip for artichokes; over (substitute) eggs Benedict; and with many other foods. Egg substitutes are pasteurized, so unlike the usual Hollandaise, this is a safe sauce. The sauce will freeze and reheat. Keep up to 2 days.

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