Low Fat Hollandaise Sauce Food

LOW FAT YOGURT HOLLANDAISE SAUCE

Steps:

• Beat eggs, yogurt, lemon juice in double boiler.
• cook for about 15 min or until thickened.
• Note: Sauce will become thinner after 1o min of cooking, then will thicken again.
• Remove from heat and stir in dill, salt, pepper and mustard.
• Serve warm.
• Can be refrigerated for up to 1 week.
• Reheat over hot not boiling water.

MAKEOVER HOLLANDAISE SAUCE

Steps:

• In a small saucepan, combine the flour, salt and pepper. Gradually stir in milk until smooth. Bring to a boil over medium heat; cook and stir for 1 minute or until thickened. Reduce heat to low; keep warm and stir occasionally. , In a double boiler over simmering water, constantly whisk the egg yolk, lemon juice and water until mixture begins to thicken and coats the back of a metal spoon. Reduce heat to low. Slowly drizzle in melted butter, whisking constantly. Whisk in milk mixture. Serve immediately.

Steps:

• Blend everything together 1-2 mins until smooth.
• Heat in microwave on full power (covered ) for 45-60 seconds or until consistency of gravy.

MOCK HOLLANDAISE SAUCE(LOW CHOLESTEROL)

Steps:

• In small saucepan with wire whisk beat all ingredients until smooth.
• Stirring constantly , cook over medium-low heat until thick (do not boil).
• Serve over vegetables or fish.

LOW FAT MICROWAVE HOLLANDAISE SAUCE

Steps:

• Combine cornstarch and mustard, and cayenne if you are using it in a 2-cup glass measure. Gradually add milk and egg(s) blending with a wire whisk.
• Microwave at HIGH 1 minute; stir well.
• Microwave at HIGH an additional 1-1/2 minutes or until thickened, stirring every 30 seconds.
• Add lemon juice, butter, and salt; stir with a wire whisk. Add black pepper to taste and serve as desired.

HEALTHIER HOLLANDAISE SAUCE WITH VARIATIONS

Steps:

• Melt butter in a small saucepan over low heat.
• Cook, swirling the pan, until butter turns golden, 30 to 60 seconds.
• Pour into a small bowl and set aside.
• Whisk 1/4 cup buttermilk, cornstarch, salt and cayenne (and mustard, if using) in a heavy medium saucepan until smooth.
• In a small bowl, lightly beat egg.
• Whisk egg and remaining 1/2 cup buttermilk into cornstarch mixture.
• Set saucepan over medium-low heat and cook, whisking constantly, until mixture comes to a simmer (low boil).
• Cook, whisking, for 15 more seconds.
• Remove from heat and whisk in lemon juice (or orange juice, if using) and reserved golden butter.
• Serve hot or warm.
• MAKE AHEAD TIP:Cover and refrigerate for up to 2 days. Reheat in a microwave on High for 1 to 1 1/2 minutes, stirring once.

LOW FAT HOLLANDAISE SAUCE

Steps:

• Melt butter in a small saucepan over low heat. Cook, swirling the pan, until the butter turns golden, 30 to 60 seconds. Pour into a small bowl and set aside. Whisk 1/4 cup buttermilk, cornstarch, salt and cayenne in a heavy medium saucepan until smooth. Whisk in egg along with the remaining 1/2 cup buttermilk. Set the pan over medium-low heat and cook the sauce, whisking constantly, until it comes to a simmer. Cook, whisking, for 15 seconds. Remove from heat and whisk in lemon juice and the reserved butter. Serve hot or warm. (Variations: Sauce Moutarde, add 2 teaspoons Dijon mustard. Sauce Maltaise, use 1 1/2 tablespoons orange juice in place of the lemon juice.) Cover and refrigerate for up to 2 days. Reheat in a microwave on High for 1 to 1 1/2 minutes, stirring once.

YOGURT HOLLANDAISE SAUCE

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).