Yogurt Hollandaise

This mouth-watering sauce will add class to any meal. Especially good over eggs, try it poured over green veggies like broccoli or asparagus. This recipe manages to lower the calorie count of traditional Hollandaise, while it heightens the flavour with hot pepper sauce.

Prep Time:
5 min
Cook Time:
12 min


Nutrition Facts
  • 3 egg yolks
  • 3/4 cup (175 mL) plain low fat yogurt
  • 1 tbsp (15 mL) lemon juice
  • 1/2 tsp (2.5 mL) granulated sugar
  • 1/2 tsp (2.5 mL) Dijon mustard
  • 1/4 tsp (1.25 mL) salt
  • 1/8 tsp (0.5 mL) hot pepper sauce


  1. Combine egg yolks, yogurt, lemon juice, sugar, Dijon mustard, salt and hot pepper sauce in top of double boiler. Cook over simmering water, whisking constantly, until mixture is slightly thickened and foamy, 10 to 12 minutes.
  2. Makes 1 cup (250 mL).


Serve Hollandaise sauce over eggs, fish, seafood or vegetables such as asparagus and broccoli.