Best Light Hollandaise Sauce Recipes

Light Hollandaise Sauce image

Provided by Late Night Gourmet

Categories Sauces

Time 20m

Yield 4 serving(s)

Number Of Ingredients 6

4 egg yolks
1 tablespoon fresh lemon juice
1/2 cup light butter, melted (1 stick)
1 mushroom, diced
1 dash hot sauce
1 pinch salt

Steps:

Vigorously whisk the egg yolks and lemon juice together in a stainless steel bowl and until the mixture is thickened. A small skillet can be used, as long as it fits over the bowl you plan to use in the next step.
Place the bowl over a saucepan containing barely simmering water. IMPORTANT: the water should not touch the bottom of the bowl.
Continue to whisk rapidly. Be careful not to let the eggs get too hot or they will scramble. Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened. Stir in diced mushrooms.
Remove from heat, whisk in hot sauce and salt.
Cover and place in a warm spot until ready to use. If the sauce gets too thick, whisk in a few drops of warm water before serving.

Nutrition Facts : Calories 198.7, Fat 20.1, SaturatedFat 11.4, Cholesterol 196.7, Sodium 177.2, Carbohydrate 0.9, Fiber 0.1, Sugar 0.3, Protein 3.5

LIGHT HOLLANDAISE SAUCE image

Categories Egg Yogurt

Yield 4 4

Number Of Ingredients 7

1 cup low fat plain or Greek yogurt
2 T lemon juice
3 egg yolks
optional addition;
1/2 t French Mustard
salt and pepper or lemon pepper
fresh parsely

Steps:

1 Use double boiler OR place a strainer/sieve over a sauce pan of water and place a bowl in the sieve. 2 Beat yogurt, lemon juice, egg yolks well 3 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). 4Remove from heat and stir in salt, mustard, pepper and dill/parsley (if using).