Ingredients for Yogurt Hollandaise Sauce
- Low Fat Plain Yogurt
- 2 tablespoons fresh lemon juice
- 2 large egg yolks
- 1/2 teaspoon salt
- Dijon Mustard
- Fresh Ground Pepper
- Fresh Dill
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How to Make Yogurt Hollandaise Sauce
- Fill a saucepan with about 2 inches of water and bring to a simmer. Place a heatproof bowl on top of the saucepan, ensuring the bottom of the bowl doesn't touch the water (a double boiler works perfectly here).
- In the bowl, whisk together 1 cup plain Greek yogurt, 2 tablespoons fresh lemon juice, and 2 large egg yolks until well combined.
- Place the bowl over the simmering water and whisk constantly for 10-15 minutes, until the sauce has thickened to your desired consistency. Make sure the water doesn't boil aggressively, and adjust the heat as needed to maintain a gentle simmer.
- Remove from heat and stir in 1/2 teaspoon salt, 1/4 teaspoon Dijon mustard, 1/4 teaspoon freshly ground black pepper, and 1 tablespoon chopped fresh dill or parsley. Taste and adjust seasonings as needed.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
11g
Fat
5g
Carbs
1g