Yogurt Hollandaise Sauce Recipe

Indulge in a luxuriously creamy hollandaise sauce without the guilt! This surprisingly light and flavorful recipe uses yogurt instead of butter, making it a healthier alternative that doesn't compromise on taste. Perfect for Eggs Benedict, asparagus, or as a dipping sauce for vegetables. Make it ahead and refrigerate for up to a week for effortless elegance.

Prep Time 5 mins
Cook Time 25 mins
Calories 51 kcal
Protein 6g
Rating 4.4 (31 Reviews)
Yogurt Hollandaise Sauce 23

Recipe Actions

Share this recipe:

Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Yogurt Hollandaise Sauce

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Yogurt Hollandaise Sauce? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

How to Make Yogurt Hollandaise Sauce

  1. 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).
  2. In the bowl, whisk together 1 cup plain Greek yogurt, 2 tablespoons fresh lemon juice, and 2 large egg yolks until well combined.
  3. 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.
  4. 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