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greek yogurt Hollandaise sauce recipe no egg yolks for breakfast

Greek Yogurt Hollandaise (No Yolks)

Author: Kelly Jensen
5 from 1 vote
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Prep 0 minutes
Cook 10 minutes
Total 10 minutes
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.
Servings 6 1/4-cup servings
Course Breakfast, Brunch
Cuisine American, French

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

Equipment

  • Saucepan

Method

  1. In a medium saucepan, heat the butter over medium-low heat until it's melted.
  2. Step 2: To the butter, add the yogurt, mustard, turmeric, and white pepper.
  3. Step 3: Squeeze the fresh lemon into the yogurt mixture. Stir well to combine, and continue to heat over medium-low heat.
  4. 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.

Nutrition

Calories60kcalCarbohydrates3gProtein4gFat4gSaturated Fat2gPolyunsaturated Fat0.2gMonounsaturated Fat1gTrans Fat0.2gCholesterol12mgSodium47mgPotassium75mgFiber1gSugar2gVitamin A122IUVitamin C10mgCalcium44mgIron0.2mg

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.

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