Healthy Hollaindaise

I LOVE hollandaise sauce. That’s mostly cos I LOVE poached eggs. Anyway, I’ve always known that hollandaise sauce is not healthy due to the amount of butter and egg yolks used but since I never made it, I didn’t give it much thought.

When I started baking, I’d see how much butter and sugar goes into each cake, brownies, etc. So when I made macarons and had leftover egg yolks, I figured that I could finally make some hollandaise sauce for myself! YAAAY!

That is, until I read the recipe and decided against it. A 2/3 cup of sauce uses 1/2 cup of butter and 3 egg yolks. Eek! So I tried to find a healthier alternative and found this Yogurt Hollandaise Sauce. And hey, it keeps! Unlike the real hollandaise recipe, you have to use immediately as it doesn’t keep long. Anyway, I have yet to try this recipe though. Keeping this in my files for future reference.

Prep Time: 10 mins
Total Time: 25 mins
  1. Beat eggs, yogurt, lemon juice in double boiler.
  2. Cook for about 15 min or until thickened.
  3. Note: Sauce will become thinner after 1o min of cooking, then will thicken again.
  4. Remove from heat and stir in dill, salt, pepper and mustard.
  5. Serve warm.
  6. Can be refrigerated for up to 1 week.
  7. Reheat over hot not boiling water.
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