Prep 0 mins
Cook 25 mins
Who would have thought? A GUILT FREE Hollandaise Sauce that does not compromise on flavour!!! This is our go-to recipe and we find it better than the sauces filled with butter. Sauce can be made in advance and refrigerated for up to 1 week. From 'Smart Cooking' byAnne Lindsay.
- Use double boiler or like me - place a strainer/sieve over a sauce pan of water and place a bowl in the sieve.
- Beat yogurt, lemon juice, egg yolks well
- Heat over simmering water, stirring frequently, until sauce has thickened, approx 15 min (sauce will become thinner after about 10 min and then thicken again).
- Remove from heat and stir in salt, mustard, pepper and dill/parsley (if using).
I will start by saying that I approached this recipe skeptically - I am a huge fan of hollandaise and I don't like yoghurt but the reduction in calories and fat was hard to pass up. I made the recipe as directed and used a hit of lemon pepper as I generally do with the 'real deal'. I can't say that I like it quite as much as the 1/4 lb. of butter version but I sure like enough to make it again and again and feel virtuous about it too. We have dubbed this 'faux Hollandaise' and enjoyed it very much. It will be nice to have Eggs Benedict more frequently than I currently allow myself. I'll save the full fat, butter laden version for special occasions and use this one in between. Thanks for sharing. Made for the Bistro Babes - ZWT 8
SO good! I love it, was worried it would be horrible but its awesome, the more I have it the more i like it(: ill be making it lots and lots now, my whole family ( who are cery picky) like it!
While I too adore hollandaise, the amount of fat and calories in the true version makes it something I have less than I would like. So I gave this a try. And while this sauce is delicious in it's own right it is certainly no hollandaise. I used a full fat greek yogurt (I still wanted it to be luxurious, just something I could have more regularly) and followed exactly to the letter. I gave it 2 stars because although the sauce is great for what it is, I didn't b think it was close enough to a hollandaise to carry the name.