Best Weight Watchers Hollandaise Sauce Core Recipes
WEIGHT WATCHERS HOLLANDAISE SAUCE (CORE)
Taken from my Weight Watchers Mix & Match recipe book. This is a fab way to have hollandaise sauce without the guilt!
Provided by Wendy-Bob
Categories Sauces
Time 7m
Yield 1-2 serving(s)
Number Of Ingredients 4
Steps:
- Put the egg yolk in a sauce pan with one of the two tablespoons of fromage frais, the white wine vinegar and some seasoning.
- Heat very gently (the egg will scramble otherwise), stirring constantly until the sauce thickens.
- Remove from the heat and stir in the remaining tablespoon of fromage frais.
- Serve!
Nutrition Facts : Calories 49.3, Fat 4.1, SaturatedFat 1.5, Cholesterol 188.8, Sodium 7.3, Carbohydrate 0.6, Sugar 0.1, Protein 2.4
EASY 3-INGREDIENT HOLLANDAISE SAUCE
This is my mother's recipe that she has been making for as long as I can remember. She always makes this to serve with steamed artichokes. Though I have eaten this sauce plenty of times, I only just recently made it for myself. I couldn't believe how easy it was to make. I don't have a double boiler pan set, so I boiled a small pot of water and put a glass bowl on top so it sat about 1-2 inches from the water. It worked perfectly.
Provided by Leilani
Categories Breakfast
Time 7m
Yield 3/4 cup
Number Of Ingredients 3
Steps:
- Boil water in double boiler or sauce pan. Place glass bowl over top of sauce pan if using this method.
- Place 1/2 cup butter in double boiler or glass bowl. Allow to mostly melt.
- Add 2 egg yolks and 2 TBS lemon juice.
- Quickly whisk for 3-6 minutes or until sauce thickens to your liking.
- If sauce starts to separate, whisk faster for a minute or two longer.
- If this still doesn't make it come together again, drop an ice cube into the bowl and whisk until it is melted. I don't know why, but ice does the trick!
- Serve with artichokes, asparagus, eggs benedict, etc.
YOGURT HOLLANDAISE SAUCE
Who would have thought? A GUILT FREE Hollandaise Sauce that does not compromise on flavour!!! This is our go-to recipe and we find it better than the sauces filled with butter. Sauce can be made in advance and refrigerated for up to 1 week. From 'Smart Cooking' byAnne Lindsay.
Provided by Deantini
Categories Sauces
Time 25m
Yield 1 1/4 cups, 6 serving(s)
Number Of Ingredients 7
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).
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