Greek Yogurt Hollandaise Sauce

Name: Greek Yogurt Hollandaise Sauce
Cuisine: European, Mediterranean, French
Ingredients: 2 egg yolks; 1 tsp (5 g) lemon juice; 2/3 cup (150 g) plain nonfat Greek yogurt; 2 tsp (10 g) minced garlic; 1 tbsp (15 g) Dijon mustard; 1 tsp dried basil; 1/4 tsp salt; 1/4 tsp ground cumin; 1/4 tsp paprika; 1/4 tsp black pepper; 1/8 tsp red pepper flakes; Drop liquid monk fruit, optional; Drop butter extract, optional

4 steps

Any time I made amaretti, 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 the links below: https://s.samsungfood.com/tdYio https://s.samsungfood.com/piDLP

Updated at: Thu, 18 Apr 2024 11:49:11 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories26.6 kcal (1%)

Total Fat1.2 g (2%)

Carbs1.4 g (1%)

Sugars0.7 g (1%)

Protein2.6 g (5%)

Sodium102.2 mg (5%)

Fiber0.2 g (1%)

% Daily Values based on a 2,000 calorie diet

Ingredients

8 servings

2egg yolks

5glemon juice

⅔ cupplain nonfat Greek yogurt

10gminced garlic

15gdijon mustard

1 tspdried basil

¼ tspsalt

¼ tspground cumin

¼ tsppaprika

¼ tspblack pepper

⅛ tspred pepper flakes

Instructions

Step 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

Step 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