How many times have you wanted to eat Eggs Benedict but decided against it because of all the butter/fat in the hollandaise sauce? Eggs Benedict is my favorite brunch dish by far but I rarely order it. Can you believe that hollandaise sauce can be healthy? Well now you can have your eggs (vegetables, fish etc., etc.) and eat them too with my Healthy Hollandaise Sauce!
This Healthy Hollandaise Sauce will change your life for sure. This is the ONLY SAUCE YOU WILL EVER REALLY NEED. You can put it on asparagus or broccoli (even your kids will devour these) or add some tarragon and white wine vinegar to make a real Bearnaise sauce for steak or fish (see the recipe for this variation). The possibilities for this low fat sauce are endless. And you never have to deprive yourself of its richness ever again.
What’s even more exciting about this? It only has THREE ingredients (Greek Yogurt, egg yolks and lemon) and takes a total of 15 minutes to make. Total. And it is easily made the day before and reheated. It does not separate. It does not curdle. It is just absolutely genius, if I must say so myself. Even better, you can use non-fat Greek yogurt. My favorite by far is Stonyfield. It is not too tart and doesn’t leave any aftertaste as some yogurts do. Just my personal opinion.
To make this Healthy Hollandaise Sauce, all you have to do is whisk yogurt and egg yolks over barely simmering water. Lemon is added at the end for freshness. And….done. While the eggs have some naturally occurring fat, no actual fat, like butter is used in this recipe.
They say that “necessity is the mother of invention”. Well, to me, at my age, deprivation is not a welcome feeling. So my decision to figure out how to make hollandaise without butter was a necessity. And now, my friends, I am sharing this invention with you so you can go forth and enjoy the decadence of hollandaise (or Bearnaise) instead of choosing something else (like salad, for example).
So, let’s summarize. Heavy, butter laden sauce has been transformed by magic into a no-added-fat sauce without any loss of the richness, smoothness or taste. This Healthy Hollandaise Sauce can be refrigerated and reheated without curdling. And, last but not least, it has three ingredients and requires no advance preparation. Mix the eggs and yogurt and heat. Done.
If you think this is a great life-changing idea, please like it on Instagram and pin it on Pinterest because I want the whole world to indulge without having to take a guilt trip!
Healthy Hollandaise Sauce (No Butter, No Added Fat)
This healthy hollandaise sauce comes together is 15 minutes and can be made ahead. It is just as good as the buttery sauce that everyone loves with asparagus or poached eggs. This is a must-have in your cooking repertoire.
Ingredients
- 1/2 cup Non-Fat Greek Yogurt preferably Stonyfield
- 2 egg yolks
- juice of one-half of a lemon
Instructions
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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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Whisk the mixture constantly for about 15 minutes until it is thick and smooth. Make sure the heat is at a constant simmer and lower the heat if it starts to get too hot.
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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.
CAn half be stored and used the next day?
THis is innovative and I will try it.
That said, I have nothing against FAT. Fat doesn’t make you fat…sugar/excess carbs do…
Thanks for the comment! Yes, it keeps very well for a day or two in the refrigerator. To reheat it you have to be gentle or the eggs will curdle. Leave it out of the fridge for a half hour and then you can put it in a bowl and then put the bowl in a pan of hot water but be sure you don’t let the hot water get in the bowl of sauce. I would use a square baking pan, put the sauce bowl in the pan and just put enough water in the baking pan so the bowl doesnt float. Stir it the whole time (a couple of minutes) and it should warm up. It doesn’t have to be hot to be really good. I put it on crab cakes, asparagus, and then made the Bernaise version for a steak sandwich which I will probably post shortly on my Instagram. Thanks again for reading my blog!