Greek Yogurt Hollandaise (No Yolks)
This 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.
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
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.
Nutrition
Calories: 60kcalCarbohydrates: 3gProtein: 4gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 12mgSodium: 47mgPotassium: 75mgFiber: 1gSugar: 2gVitamin A: 122IUVitamin C: 10mgCalcium: 44mgIron: 0.2mg
Did you make this recipe?Let us know how it was!