Yogurt Hollandaise
Prep Time
5 min
Cook Time
12 min
Print Recipe
This mouth-watering sauce will add class to any meal. Especially good over eggs, try it poured over green veggies like broccoli or asparagus. This recipe manages to lower the calorie count of traditional hollandaise, while it heightens the flavour with hot pepper sauce.
Ingredients
- 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 |