Recipe Hollandaise Sauce

Light and Healthy Hollandaise Sauce Zested Lemon

WebApr 7, 2017 · Instructions. In a medium sauce pan over medium/low heat, whisk together the cornstarch and buttermilk until well combined and …

Rating: 2.5/5(2)
1. In a medium sauce pan over medium/low heat, whisk together the cornstarch and buttermilk until well combined and there are no lumps.
2. Add the egg yolks to the saucepan and whisk constantly until the mixture thickens (maybe 2-3 minutes). Be patient! It may seem like it isn't thickening at all but then all of a sudden it will thicken up perfectly!
3. Once the mixture has thickened, reduce heat to low, add the cubed butter, lemon juice, dijon mustard (optional), salt, and pepper (optional), and whisk until butter has melted and all ingredients are well combined.
4. Serve immediately or refrigerate in a sealed container (see note 1).

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HEALTHY Homemade Hollandaise Sauce Recipe

WebMay 9, 2019 · How to Reheat HOLLANDAISE SAUCE. Microwave : Add healthy hollandaise sauce to a microwave safe bowl. Microwave Sauce …

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!

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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.

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