Low Fat Yogurt Hollandaise Sauce Food
LOW FAT YOGURT HOLLANDAISE SAUCE
I tore this out of a magazine and am storing here for safe keeping...You know, for that Monday I start my diet!!
Provided by cookalot 2
Categories Sauces
Time 25m
Yield 1 1/4 cup
Number Of Ingredients 7
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.
Nutrition Facts : Calories 306.5, Fat 20.1, SaturatedFat 7.9, Cholesterol 423.9, Sodium 2168.8, Carbohydrate 16.4, Fiber 3.3, Sugar 10.4, Protein 17
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).
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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- Bring 2 inches of water to simmer in a heavy saucepan large enough to hold a medium sized heatproof glass bowl. Whisk together the yogurt and egg yolks in the bowl and place it over the simmering water. You do not want the water to boil or spill over the top of the bowl.
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- Remove sauce from the heat and stir in the lemon juice. If you want to make the sauce a Bearnaise sauce, you can simmer, in a separate pot, 1 tablespoon of fresh tarragon, 1/3 cup tarragon vinegar, 3 tablespoons water and 1 finely chopped shallot until the liquid is reduced to 1 tablespoon. Cool the liquid and add it to the hollandaise sauce with some extra chopped tarragon.
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