This Greek Yogurt Version Of Hollandaise Sauce Has Way Less Fat And Cholesterol

A Healthier Hollandaise Sauce

Classic hollandaise sauce is delicious, but also high in fat and cholesterol. This greek yogurt version provides the same rich, creamy texture with only a fraction of the fat by substituting in thick, protein-packed greek yogurt.

Ingredients

1 cup plain greek yogurt
3 egg yolks
2 tablespoons fresh lemon juice
1⁄2 cup (1 stick) unsalted butter, melted
1⁄4 teaspoon cayenne pepper (optional)
Salt and ground black pepper to taste

Instructions

In a medium bowl, whisk together the yogurt, egg yolks, lemon juice, and cayenne pepper until smooth.
Gradually whisk in the melted butter until fully incorporated and thickened.
Season with salt and pepper to taste. If the sauce seems too thick, whisk in 1-2 tablespoons water until desired consistency is reached.
Serve immediately over steamed vegetables like asparagus, broccolini or cauliflower, poached eggs, grilled chicken or fish.

Tips

The sauce may be made 1 day ahead. Press plastic wrap directly onto the surface and refrigerate. Reheat before using.
For best texture, use full fat greek yogurt. Nonfat and lowfat varieties will result in a thinner sauce.
Keep a close eye on the sauce as you melt in the butter. If it starts to look curdled, remove from heat and whisk vigorously to emulsify.

Nutrition

Per 2 tablespoon serving:

85 calories
8g fat
4g protein
1g carbohydrate
55mg cholesterol

FAQ

Is this sauce gluten-free?

Yes, as long as you use plain greek yogurt that is certified gluten-free.

Can I prepare this sauce in advance?

Yes, you can make the hollandaise sauce up to 1 day ahead. Simply press plastic wrap directly on the surface before refrigerating to prevent a skin from forming.

What’s the best way to reheat the sauce?

Gently reheat the hollandaise sauce in a double boiler, whisking frequently, until warmed through. Take care not to overheat or the sauce may break.

What should I serve this sauce with?

This greek yogurt hollandaise sauce pairs well with poached or scrambled eggs, steamed vegetables like asparagus or broccolini, grilled chicken or fish, or even whole grain toast or baked potatoes.

Can I freeze leftovers?

It’s best not to freeze this sauce. The texture tends to suffer after thawing. Store any leftovers covered in the refrigerator for up to 4 days.