Greek Yogurt Hollandaise Sauce

GF V NF SF Oct 14, 2023

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Any time I made amaretti cookies, macaroons, or anything that uses egg whites, I always struggle to find the use for my leftover yolks. This simple sauce is now my go to for not wasting perfectly good eggs, and uses Greek yogurt instead of butter for higher protein and lower saturated fat. For my cookie recipes, check out Coconut Macaroons with Honey and Amaretti Cookies with Monkfruit. If you prefer mayo to hollandaise, be sure to check out my Lighter Mayo Substitute

- 2 large (34 g) Egg yolk
- 1 tsp (5 g) Lemon juice
- 2/3 cup (162 g) Plain nonfat greek yogurt
- 2 tsp (10 g) Minced garlic
- 1 tbsp (15 g) Dijon mustard
- 1 tsp (1 g) Basil, dried
- 1/4 tsp (1.5 g) Salt
- 1/4 tsp (0.75 g) Cumin, ground
- 1/4 tsp (0.75 g) Paprika
- 1/4 tsp (0.75 g) Black pepper, ground
- 1/4 tsp (0 g) Red pepper flakes

1. Assemble a double boiler by heating 1" of water in a medium pot. Place a glass bowl on top. Bring water to a simmer

2. Over the simmering water for about 15 minutes, whisk together eggs, lemon, yogurt, and garlic. Stir frequently, until sauce has thickened and reached 160F

3. Stir in mustard and spices - basil, salt, sumin, paprika, black pepper, and red pepper flakes. You can optionally also add a drop of liquid monk fruit or butter extract

4. Serve over roasted vegetables, use as a base for tuna salad, or however you want

https://www.poormanprotein.com/recipes/hollandaise

Description

Any time I made amaretti cookies, macaroons, or anything that uses egg whites, I always struggle to find the use for my leftover yolks. This simple sauce is now my go to for not wasting perfectly good eggs, and uses Greek yogurt instead of butter for higher protein and lower saturated fat. For my cookie recipes, check out Coconut Macaroons with Honey and Amaretti Cookies with Monkfruit. If you prefer mayo to hollandaise, be sure to check out my Lighter Mayo Substitute

Time

Prep Time:

10 minutes

Total Time:

10 minutes

Cost

Total Cost:

Cost per Serving:

$0.11

Ingredients

Serving(s)

2 large Egg yolk
1 tsp Lemon juice
2/3 cup Plain nonfat greek yogurt
2 tsp Minced garlic
1 tbsp Dijon mustard
1 tsp Basil, dried
1/4 tsp Salt
1/4 tsp Cumin, ground
1/4 tsp Paprika
1/4 tsp Black pepper, ground
1/4 tsp Red pepper flakes

Instructions

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1. Assemble a double boiler by heating 1" of water in a medium pot. Place a glass bowl on top. Bring water to a simmer
2. Over the simmering water for about 15 minutes, whisk together eggs, lemon, yogurt, and garlic. Stir frequently, until sauce has thickened and reached 160F
3. Stir in mustard and spices - basil, salt, sumin, paprika, black pepper, and red pepper flakes. You can optionally also add a drop of liquid monk fruit or butter extract
4. Serve over roasted vegetables, use as a base for tuna salad, or however you want

Nutrition Facts

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Servings: 8

Calories: 30

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Total Fat: 1.4g (2 %)

Saturated Fat: 0.0g (0 %)

Polyunsaturated Fat: 0.0g

Monounsaturated Fat: 0.1g

Cholesterol: 1mg (0 %)

Sodium: 101mg (4 %)

Total Carbohydrate: 1.3g (0 %)

Fiber: 0.2g (1 %)

Net Carbs: 1.1g

Total Sugar: 0.7g

Protein: 2.9g (6 %)

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Vitamin B12: 0.14mcg (6 %)

Vitamin D: 0.0mcg (0 %)

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Calcium: 28mg (2 %)

Iron: 0.16mg (1 %)

Magnesium: 4mg (1 %)

Potassium: 40mg (1 %)

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Glycemic Index

:

32.7

Glycemic Load

:

0.4

Sources of Inspiration

https://carlsbadcravings.com/guilt-free-greek-yogurt-hollandaise-sauce/#wprm-recipe-container-34607

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