Easy Greek Yogurt Hollandaise Sauce (No Yolks)
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Jump to RecipeThis Greek yogurt Hollandaise sauce recipe is creamy, tangy, and EASY to make. In just 5 minutes you’ll have a perfectly smooth velvety Hollandaise sauce, ready for your next Eggs benedict or oven roasted asparagus.
Start by melting butter in a sauce pan, adding the Greek yogurt and spices, and stirring altogether until you have a delicious and warm sauce. This easy Hollandaise sauce is simple to make, and since there are no yolks, you don’t have to fuss with the sauce breaking or separating.
Want more great modern breakfast recipes? Try our Caprese breakfast sandwich, coconut water mango smoothie, or our favorite kale scrambled eggs!
If you’re in the mood for a creamy, tasty, and easy Hollandaise sauce, this Greek yogurt Hollandaise recipe is for you. Get perfectly consistent Hollandaise for your next Benedict, without any fuss.
Making classic Hollandaise sauce can be tricky. You have to get it just right, there is no room for error. But this easier version uses thick, creamy, and tangy Greek yogurt as the base. It’s perfect over eggs, hash browns, or roasted vegetables.
Many other Greek yogurt Hollandaise sauces I looked at all had yolks as an ingredient, so I wanted to make something different that still had amazing flavor.
Why This Recipe Works
- It’s light, flavorful, and makes a delicious sauce for breakfast!
- Ready in just 5 minutes, this easy yogurt Hollandaise comes together quickly for your breakfast or brunch.
- It’s made with a few simple ingredients, that are easy to find at any grocery store.
- It has all the flavor of classic Hollandaise without the effort.
- Cooks of any skill level can successfully make this sauce, no fancy technique required (only stirring)!
Ingredients You’ll Need
Greek Yogurt – creamy and thicker than regular yogurt, Greek yogurt makes the perfect base for this simple sauce. You can use full fat, low fat, or fat-free – which ever variety you prefer.
Butter – a classic element of traditional Hollandaise, a little butter adds richness and taste to the sauce.
Lemon – fresh lemon juice makes all the difference in this sauce, use fresh lemon (not bottled) for the best flavor.
Mustard – I used regular yellow mustard, which adds a nice sharpness and flavor to the Hollandaise, and pairs well with the yogurt.
Turmeric – for color! Since we aren’t using yolks, a small pinch or turmeric makes this sauce pop with classic color.
White Pepper – another traditional ingredient in French Hollandaise, the white pepper adds excellent taste: it’s a bit sharp.
Salt – to taste! Give the sauce a taste at the end, and if you feel it needs a pinch of salt, you can stir a bit in before serving.
Be sure to visit the recipe card below for full ingredient amounts and recipe instructions!
Additions and Substitutions
- Instead of yellow mustard you can use Dijon mustard, or even mustard powder.
- If you can’t find white pepper at the store, black pepper is a fine substitute.
- Want a spicier sauce? Add a pinch of hot sauce or cayenne pepper for a little extra heat.
How To Make This Recipe
Step 1: In a medium saucepan, heat the butter over medium-low heat until it’s melted.
Step 2: To the butter, add the yogurt, mustard, turmeric, and white pepper.
Step 3: Squeeze the fresh lemon into the yogurt mixture. Stir well to combine, and continue to heat over medium-low heat.
Step 4: Stir until heated, and any lumps are whisked out of the sauce. Serve hot, over your favorite breakfast.
Recipe FAQs
Yes! While classic Hollandaise sauce is made with egg yolks, butter, and spices, our version uses Greek yogurt. The thick, creamy, and tangy yogurt is a great substitute and the sauce won’t break or separate while cooking.
If you have leftover Greek yogurt Hollandaise, store in an airtight container and refrigerate for up to 2 days. Reheat, and stir well before serving.
The base of this eggless Hollandaise sauce is Greek yogurt, which gives the sauce a thick and tangy flavor.
Serve this Yogurt Hollandaise With
- Cornbread Eggs Benedict
- Low Sodium Roasted Asparagus
- Mediterranean Frittata
- Hash Brown Eggs Benedict
- White Bean Scramble
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Greek Yogurt Hollandaise (No Yolks)
Equipment
- Saucepan
Ingredients
- 2 tablespoons butter
- 1 cup Greek yogurt
- 1 lemon juiced, about 2 tablespoons
- 1/2 teaspoon yellow mustard
- 1/8 teaspoon turmeric optional for yellow color
- 1/2 teaspoon white pepper or black pepper
- Pinch of salt to taste
Instructions
- In a medium saucepan, heat the butter over medium-low heat until it’s melted.
- Step 2: To the butter, add the yogurt, mustard, turmeric, and white pepper.
- Step 3: Squeeze the fresh lemon into the yogurt mixture. Stir well to combine, and continue to heat over medium-low heat.
- Step 4: Stir until heated, and any lumps are whisked out of the sauce. Taste, and add a pinch of salt if desired. Serve hot, over your favorite breakfast.
Notes
- Instead of yellow mustard you can use Dijon mustard, or even mustard powder.
- If you can’t find white pepper at the store, black pepper is a fine substitute.
- Want a spicier sauce? Add a pinch of hot sauce or cayenne pepper for a little extra heat.
Nutrition
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This is a great versatile recipe I use on many foods