Ingredients for Low Fat Yogurt Hollandaise Sauce
- Plain Yogurt
- Egg Yolks
- 2 tablespoons fresh lemon juice
- 1 tablespoon chopped fresh dill
- 1/4 teaspoon salt
- Dijon Mustard
- Fresh Ground Pepper
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How to Make Low Fat Yogurt Hollandaise Sauce
- Fill a saucepan with about 2 inches of water and bring to a simmer. Place a heatproof bowl on top, creating a double boiler.
- In the bowl, whisk together 2 large eggs yolks, 1/2 cup plain nonfat Greek yogurt, 2 tablespoons fresh lemon juice, and a pinch of cayenne pepper until light and frothy.
- Place the bowl over the simmering water, ensuring the bottom of the bowl doesn't touch the water. Whisk continuously for 12-15 minutes, or until the sauce has thickened enough to coat the back of a spoon. Reduce heat if it thickens too quickly.
- Remove from heat and gently stir in 1 tablespoon chopped fresh dill, 1/4 teaspoon salt, 1/8 teaspoon freshly ground black pepper, and 1/2 teaspoon Dijon mustard.
- Serve immediately over your favorite dish. For a richer flavor, let the sauce rest for a few minutes before serving.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently over hot (not boiling) water before serving.
Nutrition Information (Approximate per serving)
Sodium
90 g
Sugar
41g
Fat
39g
Carbs
5g
