July 7, 2014
Recipes Sauces/Extras Kelly 23 Comments
For me and that mushroom eggs benedict I had in Chicago, it was love at first bite. I went to bed on Friday night dreaming about it, thinking I would wake up early on Saturday (False) to venture out, obviously showering before I left(False),find ascrumptious plate of eggs benedict (False), and swing by the farmer’s market before it closed (False). I definitely knew I wasn’t going to be able to find anything quite as delicious in my small-ish town, but I assumed there’d at least be eggs benedict on the menu somewhere and I’d be able to swap out the Canadian bacon for mushrooms. <– This statement should be met with a loud, Wizard of Oz style ominous booming of the word “False”. Between the handful of chains and local restaurants in the area, eggs benedict appears on exactly zero menus.
“How hard can it be to make this?” I thought, as I instead shoveled food from the Indian buffet in my mouth for breakfast (No judgment zone?). I pulled out my phone fora quick Google search of Hollandaise sauce, and was pretty terrified to find out it’s mainly just butter and egg yolk. Whaaaa? I wanted to ask myself how something so delicious could be made of mostly these two fatty ingredients, then I realized that butter and egg yolks are #2 and #3 on my list of fatty ingredients, the top prize obviously belonging to cheese. Obviously.
I spent approximately 3 seconds trying to figure out how to swap out the egg yolks AND the butter, when I realized that was most definitely not going to happen. For some reason, butter is a far more offensive(ly delicious) ingredient [Read: if I’m going to eat butter, I want to actually taste the butter in all of it’s buttery glory], so that’s what I focused on swapping out. Because I knew the sauce had lemon juice in it and would already be tangy, Greek yogurt was a natural choice to use as a base for this recipe. The result is slightly tangier than the real deal, but I thought that was a pretty pleasant quality. A little extra sugar can help take the tang away or you can decrease the lemon juice if you want it a little more mellow.
4.7 from 3 reviews
Greek Yogurt Hollandaise Sauce
Author:Kelly Hutchinson
Prep time:
Cook time:
Total time:
Serves:4
Ingredients
- 1 c Greek yogurt (I used fat free, but any kind will work)
- 2 tsp lemon juice
- 3 egg yolks
- salt and pepper
- ½ – 1 tsp sugar or other sweetener
- Optional: 1 tbsp. butter or a few drops natural butter flavor
Instructions
- Fill a medium sauce pan with 1 – 2 inches of water and bring to a boil over medium heat. Place a glass bowl on top (one that is big enough to securely fit on top of the pan and not fall in).
- Whisk the yogurt, lemon juice, and yolks in the glass bowl. Whisk/stir occasionally as it heats (it will get very liquidy but thicken later). Add a pinch of salt and pepper (adjusting to taste) and the sweetener (enough to cover the tangy flavor of the yogurt to your preference, but not so much as to make the sauce actually sweet). For a richer tasting sauce, also add the butter or natural butter flavor (recommended mainly if using fat free yogurt).
- Continue to cook until the sauce thickens, this will take 15 – 20 minutes.
- Serve drizzled over eggs benedict, a veggie omelet, asparagus, or anyway you like to eat hollandaise sauce. Refrigerate any leftovers in an airtight container.
Notes
Nutritional estimate includes the optional butter and using fat free yogurt. Omitting the butter saves approximately 25 calories per serving, Using 2% Greek yogurt would add approximately 15 calories.
Nutrition Information
Serving size:heaping ¼ c Calories:100 Fat:6 Carbohydrates:5 Fiber:0 Protein:6
Side note: Any suggestions on what I can do with the 3 egg whites I now have chilling in the fridge? I know I could freeze them and use them later, but I know they’d get lost in my bottomless pit of a freezer.
Related
Tagged with: Gluten Free • Nut Free • Sauce • Soy Free • Vegetarian
23 Comments
Robert Aug 10, 2015Hi great recipe. How long will it sit after its made. Can you make it in advance.?
Kelly Aug 10, 2015I would say it’s best the day you make it and any leftovers should be promptly refrigerated. Upon reheating, you might get some separation of need to add extra liquid to get the same consistency as freshly made.
Han Le Apr 23, 2015Hi, love the recipe. I will try to make it for breakfast tomorrow. Regarding the left- over egg white, you can add it into your stir fried veggies dish to increase the missing protein in most of veggie dishes 🙂
Kelly Apr 28, 2015How’d it turn out? Love the idea of adding the egg whites to a stir fry. I don’t find that many of my veggie dishes lack protein, but a little more never hurts!
Marilyn Apr 21, 2015I adore real Hollandaise but needed to use up some homemade kefir. I thought maybe there were recipes for Hollandaise made with yogurt and here one is. I used kefir strained through a jelly bag and the sauce turned out divinely. I did not add sugar. Thank you so much for the recipe!
Kelly Apr 22, 2015Glad you like the recipe, Marilyn and thanks so much for taking the time to comment. Love reading comments like this 🙂 I’ve never tried kefir, but I’d had a recipe flagged to make for some time now — better get to it
Annie @Maebells Jul 15, 2014Love this! I actually never had hollandaise until we were on our honeymoon! But I loved it! I like your lightened version with greek yogurt! YUM!
marcie Jul 13, 2014This is so creative lightening up hollandaise sauce with Greek yogurt! I don’t order eggs benedict much because it’s so bad for you (but tastes SO GOOD). This would be the perfect way to enjoy it with less guilt! 🙂
[…] recipe Greek Yogurt Hollandaise sauce, […]
Ashley @ QLCC Jul 11, 2014Wow, lady! I feel like I haven’t visited in ages (I’m a bad blog friend, I know) but your photography has gotten really good! And I am totally saving this recipe, I love hollandaise 🙂
Kelly Jul 12, 2014Thanks, Ashley! We recently added a new light source and I think it’s really helping.
Ella-HomeCookingAdventure Jul 11, 2014Great recipe .. will definitely try this hollandeise sauce with yogurt. Love it.
Joanne Jul 10, 2014You have officially revolutionized brunch for me! LOVE this!
Kathy@ Olives & Garlic Jul 09, 2014I had Hollandaise sauce once before, but it was a long time ago. I like that you used greek yogurt in it.
Isadora @ She Likes Food Jul 09, 2014I have honestly never had hollandaise sauce before but I used to work at a restaurant that served eggs benedict and I always thought it looked so good! I’m not sure why it has taken me so long, but I want to eat this for breakfast everyday! I love that you made it with Greek yogurt, I can’t get enough of that stuff!
Pamela @ Brooklyn Farm Girl Jul 09, 2014You just made a hollandaise sauce look like the prettiest princess on the block! Swoooon!
Natalie @ Tastes Lovely Jul 09, 2014I have GOT to try this! Eggs benedict is my favorite thing to order for breakfast, especially since it’s a tad too labor intensive to make for myself. I can’t get enough of the hollaindaise sauce of couse. Can’t wait to try it with greek yogurt! I bet I won’t feel as guilty. Pretty pictures!
Leah Jul 09, 2014Wow, love that you gave hollandaise a makeover! That stuff is so good but whoa it’s a splurge. Can’t wait to try this version.
Christie - Food Done Light Jul 08, 2014Love what you did with the Hollandaise. This is one of the hardest things to lighten and one of my favorite sauces.
Sarah @ Making Thyme for Health Jul 08, 2014Cheese is so obviously #1 but eggs are my #2 and these look fabulous! Using Greek yogurt was a great idea!!
Annie @ Natural Sweet Recipes Jul 07, 2014Omg, this looks fantastic!!! I have to make this – my meat-loving husband would be so happy and he loves eggs! But I am always looking for more egg recipes that are new and exciting because eggs are the easiest “meat” like food substitute. This looks incredible with that sauce! 🙂
PassTheKnife Jul 07, 2014Great idea to use the greek yogurt! Whenever I order eggs benedict I always get the hollandaise on the side, a little bit goes a long way! As for the egg whites, you could whip up a nice egg white omlette.
cheri Jul 07, 2014Love this sauce, so clever using the Greek yogurt. What to do with the egg whites, hmmmm what about an angel food cake?
