Best Yogurt Hollandaise Sauce Recipes

YOGURT HOLLANDAISE SAUCE

Steps:

• Use double boiler or like me - place a strainer/sieve over a sauce pan of water and place a bowl in the sieve.
• Beat yogurt, lemon juice, egg yolks well
• Heat over simmering water, stirring frequently, until sauce has thickened, approx 15 min (sauce will become thinner after about 10 min and then thicken again).
• Remove from heat and stir in salt, mustard, pepper and dill/parsley (if using).

LOW FAT YOGURT HOLLANDAISE SAUCE

Steps:

• Beat eggs, yogurt, lemon juice in double boiler.
• cook for about 15 min or until thickened.
• Note: Sauce will become thinner after 1o min of cooking, then will thicken again.
• Remove from heat and stir in dill, salt, pepper and mustard.
• Serve warm.
• Can be refrigerated for up to 1 week.
• Reheat over hot not boiling water.

YOGURT HOLLANDAISE SAUCE

Steps:

• 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.