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🍽️ Light Hollandaise

181 kcal · 30 min · 4 servings

Ingredients

• 30 g Butter
• 0.5 Lemon
• 3 Egg yolks
• 0.5 tsp medium-hot mustard
• 80 ml vegetable stock (jar)
• 150 g yogurt (3.5% fat) (room temperature)
• Salt
• white pepper

Instructions

1. 1. Melt the butter in a small pot.
2. 2. Set the melted butter aside.
3. 3. Squeeze the lemon.
4. 4. Fill a wide pot halfway with water.
5. 5. Heat the water until it steams.
6. 6. Avoid boiling the water.
7. 7. Separate the eggs.
8. 8. Use the egg whites for something else.
9. 9. Put the egg yolks into a mixing bowl.
10. 10. A mixing bowl is a pot with a rounded bottom.
11. 11. Add the mustard to the egg yolks.
12. 12. Add the vegetable stock to the egg yolks.
13. 13. Place the mixing bowl on the hot water bath.
14. 14. Make sure the bowl does not touch the water.
15. 15. Whisk the egg-mustard mixture with a whisk.
16. 16. You can also use the beaters of a hand mixer.
17. 17. Whisk the mixture until it becomes creamy.
18. 18. Continue whisking until it becomes pale.
19. 19. Remove the mixing bowl from the water bath.
20. 20. Stir in the room-temperature yogurt.
21. 21. Do this spoonful by spoonful.
22. 22. Stir in the liquid butter.
23. 23. Pour the butter in a thin stream.
24. 24. Fold in the butter gently.
25. 25. Add 1–2 teaspoons of lemon juice.
26. 26. Season with salt.
27. 27. Season with pepper.
28. 28. Whisk the Hollandaise briefly again.
29. 29. Warm the sauce boat.
30. 30. Pour the Hollandaise into the warmed sauce boat.
31. 31. Serve the sauce immediately.

Nutrition per serving

• kcal: 181
• Protein: 8 g · Fett/Fat: 13 g · Carbs: 7 g