Recipes
Yogurt Hollandaise
This take on hollandaise sauce swaps butter for yogurt, creating a tangy topping with less fat. Egg yolks provide richness, while lemon juice, Dijon mustard, and hot sauce add flavour. The sauce comes together in a double boiler, resulting in a versatile accompaniment for eggs, vegetables, or seafood that can be enjoyed anytime.
Prep Time
5 min
Cook Time
12 min
Print RecipeIngredients
- 3 egg yolks
- ¾ cup (175 mL) plain low fat yogurt
- 1 tbsp (15 mL) lemon juice
- ½ tsp (2.5 mL) granulated sugar
- ½ tsp (2.5 mL) Dijon mustard
- ¼ tsp (1.25 mL) salt
- ⅛ tsp (0.5 mL) hot pepper sauce
Instructions
- Step 1
Combine egg yolks, yogurt, lemon juice, sugar, Dijon mustard, salt and hot pepper sauce in top of double boiler. Cook over simmering water, whisking constantly, until mixture is slightly thickened and foamy, 10 to 12 minutes.
- Step 2
Makes 1 cup (250 mL).
Tips
Serve hollandaise sauce over eggs, fish, seafood or vegetables such as asparagus and broccoli.
Nutrition Facts
| Per serving | |
|---|---|
| Calories | 37 |
| Fat | 2 g |
| Saturated Fat | 1 g |
| Trans Fat | 0 g |
| Carbohydrate | 2 g |
| Fibre | 0 g |
| Sugars | 2 g |
| Protein | 2 g |
| Sodium | 100 mg |
