Description

This light and creamy hollandaise sauce combines Greek yogurt with a zesty lemon twist for a refreshing alternative to the traditional recipe. Perfect for drizzling over poached eggs, asparagus, or roasted vegetables.

Ingredients

Scale

3 large egg yolks
1 tablespoon Dijon mustard
1 tablespoon white wine vinegar
1 tablespoon fresh lemon juice
1 cup unsweetened Greek yogurt (preferably fat-free or low-fat)
Zest of 1 lemon
1/4 teaspoon salt (or to taste)
1/4 teaspoon freshly ground black pepper (or to taste)
A pinch of cayenne pepper (optional, for some heat)
Fresh herbs for garnish (such as chives or parsley, optional)

Instructions

Prepare all ingredients: Separate the egg yolks from the egg whites and ensure the other ingredients are ready. This takes about 5 minutes.
In a heatproof bowl, combine the egg yolks, Dijon mustard, white wine vinegar, and lemon juice. Mix well for about 1-2 minutes until everything is evenly combined.
Place the bowl over a water bath (not directly in boiling water) to gently warm the egg yolks. Stir the mixture for about 3-5 minutes until it becomes slightly thick and creamy.
Remove the bowl from the water bath and let it cool briefly for about 2 minutes to prevent the mixture from getting too hot.
Now add the Greek yogurt, lemon zest, salt, pepper, and optional cayenne pepper. Stir everything thoroughly until a homogeneous sauce forms. This should take about 2-3 minutes.
Taste the sauce and adjust the seasoning to your liking. If you want more acidity, add a bit more lemon juice.
Serve the sauce warm or at room temperature. You can also store it in a closed container. The sauce should be consumed within 1-2 hours after preparation to ensure freshness.

Prep Time: 15 mins
Cook Time: 10 mins
Category: Sauce
Method: Mixing
Cuisine: French

Nutrition

Serving Size: 1 tablespoon
Calories: 50
Sugar: 1 g
Sodium: 100 mg
Fat: 3 g
Saturated Fat: 1 g
Unsaturated Fat: 2 g
Trans Fat: 0 g
Carbohydrates: 2 g
Fiber: 0 g
Protein: 3 g
Cholesterol: 70 mg

Keywords: Avoid overheating: Ensure the bowl does not sit directly in the water bath to prevent the egg yolks from curdling. Use high-quality ingredients for the best flavor experience, and store the sauce in an airtight container in the refrigerator if not consumed immediately.