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    You are in: Home / Recipes / Yogurt Hollandaise Sauce Recipe
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    Yogurt Hollandaise Sauce

    Total Time:

    Prep Time:

    Cook Time:

    17 mins

    5 mins

    12 mins

    Northern_Reflectionz's Note:

    A low fat version of the original

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    Ingredients:

    Yield:

    cup

    Units: US | Metric

    Directions:

    1. 1
      In top of double boiler, whisk together all sauce ingredients. Cook over simmering water, stirring constantly until thickened, 10 to 12 minutes.
    2. 2
      Makes 1 cup (250 mL) or topping for 8 poached eggs.
    3. 3
      TIP:.
    4. 4
      Curdling may occur due to overbeating or adding butter too quickly. To rescue a curdled sauce, try one of the following:
    5. 5
      Beat another egg yolk in a small bowl. With a whisk or fork, gradually beat in the curdled Hollandaise Sauce.
    6. 6
      Place 1 tbsp (15 mL) water in a small bowl. With a whisk or fork, beat in a small amount of separated sauce until it becomes smooth. Keep adding sauce slowly, while continuing to beat vigorously.
    7. 7
      Hollandaise Sauce may be frozen. To use, thaw in refrigerator. Warm in a double boiler over hot (not boiling) water, stirring constantly. If sauce should separate, use procedure outlined above.
    8. 8
      Serve Hollandaise Sauce over eggs, fish, seafood or vegetables such as asparagus and broccoli.

    Browse Our Top Savory Sauces Recipes

    Ratings & Reviews:

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    Nutritional Facts for Yogurt Hollandaise Sauce

    Serving Size: 1 (296 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 292.1
     
    Calories from Fat 143
    49%
    Total Fat 15.9 g
    24%
    Saturated Fat 6.9 g
    34%
    Cholesterol 446.8 mg
    148%
    Sodium 837.0 mg
    34%
    Total Carbohydrate 17.9 g
    5%
    Dietary Fiber 0.1 g
    0%
    Sugars 17.7 g
    71%
    Protein 18.9 g
    37%

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