Yogurt Hollandaise Sauce Recipes

Steps:

• Use double boiler or like me - place a strainer/sieve over a sauce pan of water and place a bowl in the sieve.
• Beat yogurt, lemon juice, egg yolks well
• Heat over simmering water, stirring frequently, until sauce has thickened, approx 15 min (sauce will become thinner after about 10 min and then thicken again).
• Remove from heat and stir in salt, mustard, pepper and dill/parsley (if using).

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:

• Add egg yolks to a small saucepan; whisk until lemon yellow and slightly thick, about 1 minute. Whisk in lemon juice.
• Add 2 tablespoons cold butter, and place over very low heat. Whisk constantly while butter is melting, and continue whisking until thick enough to see the pan between strokes. Remove pan from heat, and beat in 1 tablespoon cold butter. Repeat. Whisk in melted butter a little bit at a time. Season with salt and white pepper to taste.

Steps:

• In top of double boiler, whisk together all sauce ingredients. Cook over simmering water, stirring constantly until thickened, 10 to 12 minutes.
• Makes 1 cup (250 mL) or topping for 8 poached eggs.
• TIP:.
• Curdling may occur due to overbeating or adding butter too quickly. To rescue a curdled sauce, try one of the following:
• Beat another egg yolk in a small bowl. With a whisk or fork, gradually beat in the curdled Hollandaise Sauce.
• Place 1 tbsp (15 mL) water in a small bowl. With a whisk or fork, beat in a small amount of separated sauce until it becomes smooth. Keep adding sauce slowly, while continuing to beat vigorously.
• Hollandaise Sauce may be frozen. To use, thaw in refrigerator. Warm in a double boiler over hot (not boiling) water, stirring constantly. If sauce should separate, use procedure outlined above.
• Serve Hollandaise Sauce over eggs, fish, seafood or vegetables such as asparagus and broccoli.

Steps:

• Whisk together all ingredients in a saucepan. Heat, whisking constantly, over moderate heat until mixture barely begins to boil. Remove at once.
• Serve warm or chilled just as you would the real thing.