Low Fat Yogurt Hollandaise Sauce

"I tore this out of a magazine and am storing here for safe keeping...You know, for that Monday I start my diet!!"
photo by MarraMamba photo by MarraMamba
photo by MarraMamba
Ready In:
1 1/4 cup




  • Beat eggs, yogurt, lemon juice in double boiler.
  • cook for about 15 min or until thickened.
  • Note: Sauce will become thinner after 1o min of cooking, then will thicken again.
  • Remove from heat and stir in dill, salt, pepper and mustard.
  • Serve warm.
  • Can be refrigerated for up to 1 week.
  • Reheat over hot not boiling water.

Questions & Replies

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  1. jenny lynndee
    this is incredible!!! used no fat yogurt, omitted the dill parsley & pepper since i never use it in original recipe and lowered the salt. it has the perfect balance of tart that i have come to expect in hollandaise. i need look no further, this is it!
  2. Papagayita
    excellent! wonderful alternative to the other low fat hollandaise sauces that include corn starch. a bit runny and tangy. I modified it to my tastes--i love a bit of mustard and spiciness in my hollandaise. Used: 2/3 c low fat plain yogurt 2 large egg yolks 2 T lemon juice 1/4 tsp salt 1/4 tsp dry mustard (more/less to taste) 1/4 tsp cayenne (more/less to taste) and combined all the ingredients at once. cooked on double boiler about 10 min
  3. CareyLee
    I really wanted to like this but my DH & I didn't. We LOVE eggs benedict & decided to make it for Valentine's Day b-fast and were very disappointed. The yogurt gives it a funny bitter flavor and we will not be making it again. Sorry
  4. sorrelm
    Followed the cooking instructions exactly, and the recipe worked very well and tastes fine. <br/><br/>The finished sauce looks perfect, but doesn't have the same mouthfeel as real hollandaise for obvious reasons. It does taste surprisingly good despite that, so as others have said it is a less guilty option. Without all that fat to carry them, you do need to be a little heavier handed with the spices/flavourings than the real version. From that perspective, I chose to omit the lemon juice and used microplaned zest instead - it is tart enough for me from the yoghurt. <br/><br/>NB I often use a traditional egg and yoghurt mix to top moussaka instead of bechamel, there as here the flavour of the plain yoghurt is critical for the recipe to turn out well. Using the mildest tasting yoghurt you can get is key, anything too tangy becomes unpleasantly acidic when cooked down.
  5. doug_12699907
    Sorry, did not care for this. Too yogurt. Thanks


I live in Manitoba Canada. My passions are painting, cooking, and gardening. My favorite cookbooks are community cookbooks. My pet peeve is people comparing themselves to others.
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