This recipe was adapted from the Fine Cooking Magazine. It’s healthier, with far less fat than traditional butter-based Hollandaise. This is guilt-free Hollandaise, so enjoy over eggs, asparagus, other vegetables, as a dipping sauce for artichokes or any dish finished with Hollandaise.
1tablespoonfresh squeezed lemon juiceadjust to your taste preference
1teaspoonsmooth Dijon mustard
2tablespoonsmelted unsalted butter
1/4 teaspoonkosher saltor more to your taste
2-3dasheshot sauceSriracha or Tabasco
1pinchturmericoptional, if you want a more yellow sauce
Warm water as needed to achieve consistency preferred
Fill a medium (about 4 quart) saucepan with a few inches of water. Choose a stainless steel bowl that will sit partially inside of the saucepan without touching the water to create a double boiler. Fill the pan without about two inches of water and bring to a boil, then turn down to a simmer.
In the bowl, whisk the yogurt and egg yolks together until smooth. Whisk in lemon juice, mustard, melted butter, salt, pepper and hot sauce. Place the bowl over the simmering water and cook the Hollandaise until thick and creamy, about 6-8 minutes. When it is ready, it will coat the back of a spoon. To test, dip the back of a spoon into the sauce and draw your finger across it. If the line holds its ready.
You may want to whisk in a teaspoon or two of warm water to achieve the consistency you prefer. Without water the sauce will be quite creamy and thick. Water will thin the sauce and make it more pourable.
To serve, pour a tablespoon or two over Eggs Benedict. This sauce is also great over asparagus and other dishes suggesting Hollandaise.
Recipe from Chef Sally Cameron of AFoodCentricLife.com