Smarter Easy Hollandaise
Smarter Easy Hollandaise - Updated classic for asparagus: Easy hollandaise with yogurt and lemon
Healthy, because
Even smarter
Nutritional values
Thanks to the yogurt base in this recipe, this Hollandaise sauce has far fewer calories and less fat than a traditional Hollandaise sauce.
The yogurt and butter should be at room temperature during cooking, otherwise the Hollandaise sauce will curdle.
(Percentage of daily recommendation)
| Calorie | 89 cal. | (4 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 6 g | (5 %) | ||
| Carbohydrates | 3 g | (2 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.1 g | (0 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 1.2 μg | (6 %) | ||
| Vitamin E | 0.9 mg | (8 %) | ||
| Vitamin K | 3.7 μg | (6 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 1.7 mg | (14 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 35 μg | (12 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 11.9 μg | (26 %) | ||
| Vitamin B₁₂ | 0.9 μg | (30 %) | ||
| Vitamin C | 4 mg | (4 %) | ||
| Potassium | 135 mg | (3 %) | ||
| Calcium | 70 mg | (7 %) | ||
| Magnesium | 12 mg | (4 %) | ||
| Iron | 0.8 mg | (5 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 2.2 g | |||
| Uric acid | 7 mg | |||
| Cholesterol | 168 mg | |||
| Complete sugar | 3 g |
Ingredients
- Ingredients
- 1 oz Cultured butter
- ½ lemon
- 3 eggs
- ½ tsp medium-hot Mustard
- ½ cup vegetable stock
- 5 ozs Yogurt (0.1% fat) (room temperature)
- salt
- peppers
Kitchen utensils
Preparation steps
Melt the butter in a small saucepan and allow to cool to room temperature. Remove yogurt from the refrigerator and allow it to come to room temperature.
Squeeze juice from lemon.
Fill a wide pot about halfway with water. Heat the water until it steams, but is not boiling.
Separate the eggs (reserve the whites for another use). Mix the yolks with mustard and vegetable stock in a small pot and then set this pot over the pot of steaming water. (The bottom of pot should not touch the water below.)
Beat the yolk mixture with a hand mixer or whisk unitl creamy and light.
Whisk in room temperature yogurt, 1 tablespoon at a time, then whisk in the room temperature melted butter in a thin stream until combined.
Season sauce with 1-2 teaspoons lemon juice, salt and pepper. Mix or whisk again to make smooth. Place in a preheated gravy boat and serve immediately.
