AuthorParkash BainsCategoryNorth American, side dishesDifficultyBeginnerThis is the best and the easiest Hollandaise sauce I have ever made. It is not only creamy but also a lighter version of the traditional Hollandaise sauce.
1 cup low-fat plain yogurt
3 egg yolks
1 tablespoon lemon juice
Salt and a pinch of black pepper
½ teaspoon Dijon mustard
Hot sauce (optional)
1
In heavy-bottomed saucepan or in stainless steel bowl, whisk yogurt, lemon juice, egg yolks over simmering water, until sauce has thickened and turns pale. Approximately 12 minutes.
2
Remove from heat and add Dijon mustard. (if using hot sauce, also add at this stage) Season with salt and pepper.
Ingredients
1 cup low-fat plain yogurt
3 egg yolks
1 tablespoon lemon juice
Salt and a pinch of black pepper
½ teaspoon Dijon mustard
Hot sauce (optional)
Directions
1
In heavy-bottomed saucepan or in stainless steel bowl, whisk yogurt, lemon juice, egg yolks over simmering water, until sauce has thickened and turns pale. Approximately 12 minutes.
2
Remove from heat and add Dijon mustard. (if using hot sauce, also add at this stage) Season with salt and pepper.
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