Easy Hollandaise Recipe

HEALTHY Homemade Hollandaise Sauce Recipe

WEBMay 9, 2019 · Stir in Dijon (starting with 1 teaspoon), cumin, paprika, red pepper flakes, salt, pepper and basil. Taste and add approximately ½ …

1. Using a double boiler (or as pictured above, you can place a strainer over a saucepan and place a bowl in the sieve), thoroughly beat yogurt, lemon juice, and egg yolks. Stir in garlic.
2. Heat over approximately 1" simmering water, stirring frequently, for 15 minutes, or until sauce has thickened.
3. Stir in Dijon (starting with 1 teaspoon), basil, cumin, paprika, red pepper flakes, salt, and pepper. Taste and add approximately 1/2 teaspoon sugar, more or less depending on how "sour" your yogurt is. Taste and add additional Dijon, salt, pepper and/or red pepper flakes if desired.
4. Enjoy!

Preview

See Also:

Show details

Greek Yogurt Hollandaise Healthy Seasonal Recipes

WEBMar 9, 2018 · Cook, whisking constantly until the egg mixture is steaming hot and thickened, but not curdling along the edge, 1 to 2 minutes. …

Rating: 4.2/5(17)
1. Bring one inch water to a simmer in the bottom of a double boiler or large saucepan.
2. Whisk lemon juice and egg yolks in the top of the double boiler or metal bowl. Adjust heat under the double boiler so the water is at a gentle simmer. Set bowl over the simmering water in the double boiler or saucepan and whisk. Lift bowl occasionally to allow the trapped steam to escape so the bowl doesn’t get too hot. Cook, whisking constantly until the egg mixture is steaming hot and thickened, but not curdling along the edge, 1 to 2 minutes.
3. Remove the egg mixture from the heat and whisk in melted butter. Whisk in yogurt, a little at a time until smooth. Whisk in Tabasco, salt, pepper and lemon zest. Keep warm until ready to serve. Do not keep warm for longer than 4 hours.

Preview

See Also: Healthy RecipesShow details

Healthy Hollandaise Sauce (No Butter, No Added Fat)

WEBAug 15, 2018 · Instructions. Bring 2 inches of water to simmer in a heavy saucepan large enough to hold a medium sized heatproof glass bowl. …

1. 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.
2. 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.
3. 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.

Preview

See Also: Healthy RecipesShow details