Low Fat Hollandaise Sauce Recipes

Steps:

• Beat eggs, yogurt, lemon juice in double boiler.
• cook for about 15 min or until thickened.
• Note: Sauce will become thinner after 1o min of cooking, then will thicken again.
• Remove from heat and stir in dill, salt, pepper and mustard.
• Serve warm.
• Can be refrigerated for up to 1 week.
• Reheat over hot not boiling water.

Steps:

• Combine cornstarch and mustard, and cayenne if you are using it in a 2-cup glass measure. Gradually add milk and egg(s) blending with a wire whisk.
• Microwave at HIGH 1 minute; stir well.
• Microwave at HIGH an additional 1-1/2 minutes or until thickened, stirring every 30 seconds.
• Add lemon juice, butter, and salt; stir with a wire whisk. Add black pepper to taste and serve as desired.

Steps:

• In a small saucepan, combine the flour, salt and pepper. Gradually stir in milk until smooth. Bring to a boil over medium heat; cook and stir for 1 minute or until thickened. Reduce heat to low; keep warm and stir occasionally. , In a double boiler over simmering water, constantly whisk the egg yolk, lemon juice and water until mixture begins to thicken and coats the back of a metal spoon. Reduce heat to low. Slowly drizzle in melted butter, whisking constantly. Whisk in milk mixture. Serve immediately.

Steps:

• Melt butter in a small saucepan over low heat. Cook, swirling the pan, until the butter turns golden, 30 to 60 seconds. Pour into a small bowl and set aside. Whisk 1/4 cup buttermilk, cornstarch, salt and cayenne in a heavy medium saucepan until smooth. Whisk in egg along with the remaining 1/2 cup buttermilk. Set the pan over medium-low heat and cook the sauce, whisking constantly, until it comes to a simmer. Cook, whisking, for 15 seconds. Remove from heat and whisk in lemon juice and the reserved butter. Serve hot or warm. (Variations: Sauce Moutarde, add 2 teaspoons Dijon mustard. Sauce Maltaise, use 1 1/2 tablespoons orange juice in place of the lemon juice.) Cover and refrigerate for up to 2 days. Reheat in a microwave on High for 1 to 1 1/2 minutes, stirring once.

Steps:

• Melt butter in a small saucepan over medium heat until bubbly; do not let brown.
• Combine egg yolks, water, lemon juice, salt, and cayenne in a blender; blend until frothy. With blender running, pour in hot butter in a very thin stream and blend until sauce is thick and emulsified. Promptly pour sauce into a serving bowl.