Prep 5 mins
Cook 12 mins
A low fat version of the original
- 3⁄4 cup plain yogurt
- 2 eggs
- 2 teaspoons sugar
- 1⁄4 teaspoon salt
- 1⁄2 teaspoon grated lemon rind
- 1⁄4 teaspoon hot pepper sauce
- In top of double boiler, whisk together all sauce ingredients. Cook over simmering water, stirring constantly until thickened, 10 to 12 minutes.
- Makes 1 cup (250 mL) or topping for 8 poached eggs.
- Curdling may occur due to overbeating or adding butter too quickly. To rescue a curdled sauce, try one of the following:
- Beat another egg yolk in a small bowl. With a whisk or fork, gradually beat in the curdled Hollandaise Sauce.
- 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.
- 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.
- Serve Hollandaise Sauce over eggs, fish, seafood or vegetables such as asparagus and broccoli.