No eggs Benedict is complete without creamy hollandaise sauce; the sauce may even be the best part.
But nothing beats making classic hollandaise sauce from scratch.
This healthy hollandaise sauce recipe is more forgiving than the traditional version and has about half the calories.
Protein-packed Greek yogurt is the base for a creamy, indulgent-tasting sauce. (If you’re skeptical about yogurt in your hollandaise, trust us – it tastes just like the real deal!)
Healthy Hollandaise Sauce
No eggs Benedict is complete without hollandaise sauce. This healthy hollandaise sauce recipe has about half the calories than the traditional version.
- Hot water
- ⅔ cup reduced-fat (2%) plain Greek yogurt
- 1 Tbsp. fresh lemon juice
- 3 large egg yolks
- ½ tsp. Dijon mustard (optional)
- ½ tsp. sea salt (or Himalayan salt)
- 1 pinch ground white pepper (optional)
- Ground cayenne pepper (to taste; optional)
- 3 Tbsp. organic grass-fed butter, melted
Fill large saucepan ¼ full of water. Bring to a boil over medium-high heat. Reduce heat; gently boil.
Place a heat-resistant bowl over the saucepan so that it rests snugly like a lid.
Combine yogurt, lemon juice, egg yolks, and mustard (if desired) in a medium bowl; whisk to blend. Season with salt, pepper, and cayenne pepper (if desired).
Add yogurt mixture to bowl over saucepan; cook, stirring constantly, for 5 to 6 minutes, or until sauce thickens.
Remove from heat; add butter, stirring constantly, for 3 to 4 minutes, or until sauce has cooled.
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A great accessory to top your breakfast.
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