YOGURT HOLLANDAISE SAUCE
Make and share this Yogurt Hollandaise Sauce recipe from Food.com.
Provided by Northern_Reflectionz
Categories Sauces
Time 17m
Yield 1 cup
Number Of Ingredients 6
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.
Nutrition Facts : Calories 292.2, Fat 15.9, SaturatedFat 7, Cholesterol 446.9, Sodium 837, Carbohydrate 17.9, Fiber 0.1, Sugar 17.8, Protein 19
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