Yogurt Hollandaise Sauce

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READY IN: 17mins
YIELD: 1 cup
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
  • TIP:
  • 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.
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