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
Note to self: don't second guess a recipe with 4.5 stars. I, too, approached this recipe skeptically but craving Eggs Benedict and not willing to blow a week's fat allowance. Added a little more lemon as I normally do but found that the recipe lemon would have been plenty. Will make this again and again. Using leftover sauce on broccoli tonight!
Yum! I used 1 tsp lemon and 1 tsp whole grain mustard. I also used 0% fat greek yoghurt (total) which made it really creamy and decadent. <br/><br/>I've frozen the last bit so that hopefully I can use it again next weekend.