Low Fat Classic Hollandaise Sauce
Elevate your brunch game with this **Low Fat Classic Hollandaise Sauce**, a lightened version of the traditional favorite that doesn’t compromise on rich, velvety texture or zesty flavor. Made with **low-fat Greek yogurt**, **egg yolks**, and a splash of fresh **lemon juice**, this guilt-free hollandaise is expertly emulsified with a touch of **low-fat butter**, ensuring a creamy consistency without the heavy calories. Perfectly seasoned with **Dijon mustard**, **white pepper**, and a hint of salt, this healthier take on the classic sauce pairs beautifully with eggs, vegetables, or seafood. Quick to prepare in just 20 minutes, it’s a heart-healthy option that’s ideal for elegant breakfasts, brunches, or light dinners. **Low-fat hollandaise sauce recipe**, **healthy hollandaise sauce**, and **yogurt-based hollandaise** are just a few reasons why this dish will become a staple in your kitchen!
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Recipe Information
Ingredients
- 1 cup Low-fat Greek yogurt
- 2 tablespoons Lemon juice
- 2 large Egg yolks
- 1 teaspoon Dijon mustard
- 0.25 teaspoon Salt
- 0.125 teaspoon Ground white pepper
- 2 tablespoons Low-fat unsalted butter
- 2 tablespoons Water
Instructions
In a small saucepan, whisk together the low-fat Greek yogurt, lemon juice, egg yolks, Dijon mustard, salt, and ground white pepper until smooth and well combined.
Place the saucepan over very low heat, and continue whisking the mixture gently to prevent the egg yolks from scrambling. This process will slowly warm the mixture without cooking the eggs too quickly.
Add the water to the saucepan and continue to whisk until the sauce begins to thicken. This should take about 5 minutes.
Cut the low-fat unsalted butter into small pieces. Gradually add the butter to the mixture, one piece at a time, whisking continuously to incorporate each piece before adding the next. This helps to emulsify the sauce.
Once all the butter has been added, taste the sauce and adjust the seasoning with more salt, pepper, or lemon juice, as desired.
Continue to whisk over low heat until the sauce is smooth, creamy, and reaches your desired thickness. This should take an additional 3-5 minutes.
Remove the sauce from heat and serve immediately. Note: The sauce can be kept warm in a double boiler if needed, but should not be reheated directly to avoid curdling.
Nutrition Facts
Calories |
485 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.4 g | 35% | |
| Saturated Fat | 14.1 g | 70% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 428 mg | 143% | |
| Sodium | 805 mg | 35% | |
| Total Carbohydrate | 33.6 g | 12% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 28.4 g | ||
| Protein | 26.0 g | 52% | |
| Vitamin D | 3.1 mcg | 16% | |
| Calcium | 272 mg | 21% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 393 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
