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
QUICK AND EASY MOCK HOLLANDAISE SAUCE
This is a quick and easy substitute for traditional hollandaise.
Provided by whit
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 7m
Yield 4
Number Of Ingredients 6
Steps:
- Whisk mayonnaise, sour cream, lemon juice, mustard, paprika, and hot pepper sauce together in a small saucepan over medium heat until warmed through, 2 to 3 minutes.
Nutrition Facts : Calories 260.6 calories, Carbohydrate 2.4 g, Cholesterol 23.1 mg, Fat 27.9 g, Fiber 0.1 g, Protein 1.2 g, SaturatedFat 7 g, Sodium 192.7 mg, Sugar 0.4 g
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
MOCK HOLLANDAISE SAUCE WITH YOGURT
Make and share this Mock Hollandaise Sauce With Yogurt recipe from Food.com.
Provided by Ambervim
Categories Sauces
Time 7m
Yield 1 1/2 Cup
Number Of Ingredients 5
Steps:
- Whisk together all ingredients in a saucepan. Heat, whisking constantly, over moderate heat until mixture barely begins to boil. Remove at once.
- Serve warm or chilled just as you would the real thing.
Nutrition Facts : Calories 403.1, Fat 34.7, SaturatedFat 20.1, Cholesterol 330.3, Sodium 1147.9, Carbohydrate 9.5, Fiber 0.1, Sugar 8.4, Protein 14.3
HOLLANDAISE SAUCE WITH NO EGG YOLKS!
This delicious sauce makes Eggs Benedict a snap! Plus it's great on a variety of other dishes! This holds beautifully and can even be re-heated!
Provided by domestic_chicks
Categories Sauces
Time 11m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Whisk cornstarch, water, chicken bouillon crystals together and microwave at 10 second intervals, whisking to make sure it stays smooth, until thickened.
- Remove from microwave and whisk in butter until melted; then add remaining ingredients.
- Serve over Eggs Benedict, salmon, chicken or veggies.
- Enjoy! Makes Eggs Benedict for two.
MOCK HOLLANDAISE SAUCE
Most mock hollandaise recipes use sour cream or mayonnaise as a base. This one uses cream cheese.
Provided by chellebelle
Categories Side Dish Sauces and Condiments Recipes
Time 10m
Yield 2
Number Of Ingredients 4
Steps:
- Combine cream cheese, yogurt, lemon juice, and mustard in a blender until smooth.
- Transfer mixture to a small saucepan and heat over medium-high heat until hot, about 3 minutes.
Nutrition Facts : Calories 67.5 calories, Carbohydrate 6.2 g, Cholesterol 4.9 mg, Fat 0.8 g, Protein 9 g, SaturatedFat 0.5 g, Sodium 380.4 mg, Sugar 1.6 g
HOLLANDAISE SAUCE
This rich yet airy, velvety sauce is made by enriching an acidic liquid with egg yolks and then thickening with butter. Here, we used a wine reduction, but you can skip that step and simply whisk eggs with 1 teaspoon lemon juice and 1/4 cup boiling water. As one of the French "mother sauces," its preparation is a basic culinary technique that can be varied to create other sauces in the same family (often referred to as "warm emulsions"). By changing the acidic liquid to blood orange juice and zest, you get sauce Maltaise, typically served over steamed asparagus; tangerine juice and zest flavor Mikado sauce. Perhaps the best-known variation is Béarnaise, a traditional accompaniment for steak. To make it, prepare the hollandaise as directed, adding tarragon (the defining flavor of Béarnaise) to the reduction mixture. As it is designed to demonstrate, the method is the key to making the sauce, not the specific ingredients used to give it flavor. When making hollandaise or any of its variations, using gentle heat is critical to achieving the right consistency. The best-and classic-way to do this is to "cook" it in a bain marie, or hot-water bath, instead of directly over a burner.
Yield Makes about 1 1/2 cups
Number Of Ingredients 10
Steps:
- Make reduction Combine wine, vinegar, shallot, and peppercorns in a small skillet over medium-high heat; cook until reduced to 1 tablespoon, 3 to 4 minutes. Add the boiling water and strain through a fine sieve into a heatproof nonreactive (stainless-steel or glass) bowl.
- Prepare bain marie (hot-water bath) Fill a medium saucepan with 2 inches of water and bring to a boil, then reduce heat so water is barely simmering.
- Heat egg yolks Add egg yolks to strained reduction and whisk, off the heat, until they become pale. Place bowl over the bain-marie. Whisking constantly, cook until the mixture is thick enough to hold a trail from the whisk and begins to hold its shape when drizzled from the whisk. Remove from heat. Wipe off any mixture that may have cooked onto the side of the pot with a damp paper towel to prevent any lumps from forming.
- Incorporate butter Whisking constantly, add butter 1 tablespoon at a time, whisking until each addition is incorporated completely before adding the next. When all the butter has been added, season with lemon juice, salt, and cayenne. The sauce should be thick but still able to drizzle from a spoon (and it should form a pool, not a mound). If it is too thick, thin it with a little water.
- Although traditionally made with melted clarified butter (page 88), softened butter emulsifies more readily with the egg yolks and produces a lighter texture.
- Do not overheat the egg yolks; "temper" them instead by mixing with a bit of boiling water before placing in the hot-water bath to keep them from scorching.
- Simmer over very low heat. If the egg mixture is heated too quickly, it turns grainy; if cooked too long over too high a temperature, it will scramble.
- Add butter gradually to allow the mixture to emulsify. Adding too quickly will cause the emulsion to "break" or separate, preventing the liquid and butter from combining.
- Adjust the finished sauce with water to thin, and add lemon juice, salt, and cayenne pepper to flavor.
- If not serving immediately, cover with plastic wrap, pressing it directly on the surface of the sauce to prevent a skin from forming, and set over a pot of water that has been brought to a simmer and then removed from heat, or in a warm spot on the stove for up to 1 hour. Alternatively, store in a clean thermos warmed with hot but not boiling water, holding it for 2 or 3 hours at most.
More about "yogurt hollandaise sauce food"
YOGURT HOLLANDAISE RECIPE | GET CRACKING - EGGS.CA
From eggs.ca
Total Time 17 minsCalories 37 per serving
HEALTHY YOGURT HOLLANDAISE - A FOODCENTRIC LIFE
From afoodcentriclife.com
LOW CALORIE HEALTHY HOLLANDAISE SAUCE RECIPE - THE …
From thebewitchinkitchen.com
10 BEST HOLLANDAISE SAUCE WITHOUT EGG YOLKS RECIPES
From yummly.com
GREEK YOGURT HOLLANDAISE - HEALTHY SEASONAL RECIPES
From healthyseasonalrecipes.com
HEALTHY HOMEMADE HOLLANDAISE SAUCE RECIPE
From carlsbadcravings.com
CLASSIC HOLLANDAISE RECIPE | BON APPéTIT
From bonappetit.com
HEALTHY HOLLANDAISE SAUCE | CREAMY RECIPE | THE BEACHBODY BLOG
From beachbodyondemand.com
YOGURT HOLLANDAISE SAUCE RECIPE - FOOD.COM | RECIPE | RECIPES, …
From pinterest.com
10 BEST HOLLANDAISE SAUCE WITHOUT BUTTER RECIPES | YUMMLY
From yummly.com
SEA URCHINS IN AROMATIC HOLLANDAISE SAUCE OVER YOGURT
From chefspencil.com
YOGURT HOLLANDAISE SAUCE RECIPE - THE FOOD QUEST
From thefoodquest.com
YOGURT HOLLANDAISE SAUCE (KITCHENPC)
From kitchenpc.com
YOGURT HOLLANDAISE SAUCE RECIPE - CULTURES FOR HEALTH
From culturesforhealth.com
HOW TO MAKE CLASSIC HOLLANDAISE SAUCE RECIPE - SCRAMBLED CHEFS
From scrambledchefs.com
LYNCH HOLLANDAISE SAUCE 1KG - MAJESTIC FOOD SERVICE
From majesticfoodservice.ca
YOGURT HOLLANDAISE SAUCE RECIPE - FOOD.COM | RECIPE | DAIRY FREE ...
From pinterest.nz
BREAKFAST BOWL WITH TURMERIC YOGURT SAUCE - TRIED AND TRUE RECIPES
From triedandtruerecipe.com
10 BEST LOW FAT HOLLANDAISE SAUCE RECIPES | YUMMLY
From yummly.com
YOGURT HOLLANDAISE SAUCE - PLAIN.RECIPES
From plain.recipes
HEALTHY MOCK HOLLANDAISE SAUCE - TRAVEL COOK TELL
From travelcooktell.com
YOGURT HOLLANDAISE SAUCE FOOD- WIKIFOODHUB
From wikifoodhub.com
HOW TO MAKE A LOW-FAT HOLLANDAISE SAUCE - DELISHABLY
From delishably.com
YOGURT HOLLANDAISE SAUCE | RECIPES | STLTODAY.COM
From stltoday.com
JEHANE BENOIT’S QUICK AND EASY HOLLANDAISE SAUCE | RICARDO
From ricardocuisine.com
YOGURT HOLLANDAISE SAUCE RECIPE - FOOD.COM | RECIPE | RECIPE FOR ...
From pinterest.ca
10 BEST HOLLANDAISE SAUCE PASTA RECIPES | YUMMLY
From yummly.com
GREEK YOGURT HOLLANDAISE RECIPE - ALDI
From aldi.com.au
10 BEST MOCK HOLLANDAISE SAUCE RECIPES | YUMMLY
From yummly.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love