Greek Yogurt Hollandaise

A creamy and protein-packed alternative to traditional Hollandaise sauce, perfect for enhancing various dishes without the guilt.

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Prep Time 10

Cook Time 5

Total Time 15

Servings: 4 servings

Course: Condiment, Sauce

Cuisine: American, Healthy

Calories: 120

Ingredients Method Notes

Ingredients

Main Ingredients

1 lemon 1 lemon, juice plus 1 teaspoon zest separated Adds citrus flavor; you can use lime for a unique twist.
4 large 4 egg yolks These help create the rich base; egg substitutes can work if needed.
2 tablespoons 2 tablespoons unsalted butter, melted Provides depth; coconut oil can be a dairy-free alternative.
½ cup ½ cup plain Greek yogurt The star ingredient for creaminess; dairy-free yogurt is available if necessary.
10 dashes 10 dashes Tabasco hot sauce, or to taste Adds a kick; feel free to adjust based on your heat preference.
¾ teaspoon ¾ teaspoon salt, or to taste Enhances flavor; consider reduced-sodium options.
1 pinch Pinch ground white pepper, or to taste Adds subtle warmth; black pepper can be a suitable substitute.

Method

Preparation

Prepare the double boiler: Bring one inch water to a simmer in the bottom of a double boiler or large saucepan.
Whisk egg yolks and lemon juice: In the top of the double boiler or a metal bowl, whisk the egg yolks and lemon juice together.
Cook gently: Continuously whisk the mixture for 1 to 2 minutes until it thickens but is still smooth.
Incorporate melted butter: Remove the bowl from the heat and gradually whisk in the melted butter.
Add Greek yogurt: Slowly whisk in the Greek yogurt until the mixture returns to a smooth consistency.
Season to taste: Add in your Tabasco, salt, pepper, and lemon zest, whisking until everything is evenly combined.

Notes

Store any leftover sauce in an airtight container in the refrigerator for up to three days. Reheat gently to preserve creaminess. Avoid freezing due to texture changes.