![]() ![]() When you set up the double boiler, make sure the bowl the ingredients are whisked in is NOT touching the hot water.Save the egg whites for another recipe, or use to make an egg white omelette. Do NOT use regular yogurt as it is not nearly as thick as Greek yogurt.Tips for Making Homemade Hollandaise Sauce That’s it for Healthy Hollandaise Sauce -SO easy and SO delicious! Taste and add additional Dijon, salt, pepper and/or red pepper flakes if desired. Taste and add approximately ½ teaspoon sugar, more or less depending on how “sour” your yogurt is. Stir in Dijon (starting with 1 teaspoon), cumin, paprika, red pepper flakes, salt, pepper and basil. Stir until thickened. Heat the mixture over approximately 1″ simmering water, stirring frequently, for 15 minutes, or until sauce has thickened.If you don’t have a double broiler – no problem! You can place a strainer over a saucepan and place a bowl in the sieve, just like I did in these photos. Add yogurt, lemon juice, and egg yolks over a double broiler and beat to combine. Beat ingredients together over a double broiler.You may even find yourself LOVING this Healthy Hollandaise Sauce more than the full fat version – I know I do! In fact, you will never believe this isn’t the full fat version of Hollandaise Sauce! It tastes lusciously decadent with only a fraction of the fat and calories. To make this Healthy Hollandaise Sauce recipe, I substituted the butter with one cup Greek yogurt and added some seasonings and the results are incredible! It’s rich and creamy and has so much flavor, you won’t feel cheated it’s not the real thing! So, when I knew I wanted to top my Savory Breakfast Crepes with Hollandaise Sauce, I was determined to make a skinny and more flavorful Hollandaise version. ![]() I should have enjoyed it A LOT.īut with ½ cup butter in only 1 cup Hollandaise sauce, I knew I wasn’t going to be making it again. The taste simply wasn’t worth all that fat! I served it over Mozzarella Asparagus Chicken Rotallini and it tasted absolutely divine. I remember the first time I made Hollandaise sauce – it was wonderfully, rich, creamy and decadent. Hollandaise Sauce is so divine, it is one of the five Mother Sauces in French cuisine (despite the Dutch name origin) – AKA you need a Hollandaise Sauce recipe in your life - and now you can enjoy it guilt free with this faux HEALTHY Hollandaise Sauce recipe! I waited far too long to get an immersion blender and now use it more than my regular blender.If you’ve devoured Eggs Benedict, its more than likely you’ve enjoyed, rich, creamy, buttery, smooth Hollandaise Sauce. Classic Hollandaise Sauce is an emulsified sauce made by whisking lemon juice and butter with egg yolks over a double boiler. I haven’t tried this because…, well that’s a lot of hollandaise! I have read that the original blender recipe will still work in a Vitamix if you triple it, in which case the blades sit below the top of the ingredients. If you use unsalted you will need to salt to taste. Since we only have salted butter around, this is what I use. I have re-used a glass jar with a lid and wide-mouthed pint canning jars work well too. I look for a jar that is narrow enough that the immersion blender just fits in. ![]() The fit of the jar is important to the success of this recipe. I read recently you can do this at home and someday I’ll try this! The FDA would want me to mention that this dish has raw eggs and will be safest if you use pasteurized eggs. When I microwave to re-warm, I go in 2-3 second increments at the end (seriously). If you re-heat it too fast or get it too hot, the sauce will “break” and separate. If not, you can store leftover hollandaise briefly in the refrigerator and reheat if you do it very carefully. This recipe is small enough so you may use it all up. Yes, it’s really that easy! Notes and Tips You just put all the ingredients in a jar (see note on jar size below) Immersion Blender Hollandaise is super simple to make. Hold it, I wondered, isn’t mayo very similar to hollandaise? So I set out to convert the recipe Step by Step Directions Some years later I learned to make mayonnaise/aioli using an immersion blender. Yes, I know you can make hollandaise stovetop but I was spoiled by the blender version. Word on the street was that the position of the blades in my new Vitamix was too high for this. This post may contain Amazon or other affiliate links, which can earn me a small commission, please see my policy page for details.īack in the day, I used to make blender hollandaise. Immersion Blender Hollandaise is a rich flavorful sauce that is essential for dishes like Eggs Benedict and Seafood Oscar. ![]()
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