I loved hollandaise as a kid. So much so that I would make it when I was maybe 14 years old and I did not know how to cook anything but I taught myself to make the sauce. Now, as you know, I am constantly looking to develop recipes that take out a little bit of the fat without losing the flavor. You have seen a lot of recipes from me using fat-free Greek yogurt. It is such a great substitute. I am going to start trying it in desserts and cakes. That is way more adventuresome than this mock hollandaise. With that said, if you try this recipe you will never go back to the original recipe. There are certain recipes when you substitute an ingredient you notice the difference even if you still like it. I think you will be surprised by this mock hollandaise – the texture is very similar as well.
- 1 cup plain fat free Greek yogurt
- 3 egg yolks
- 1 teaspoons lemon juice
- 1 clove garlic, finely minced
- 2 teaspoons Dijon mustard
- ½ teaspoon ground cumin
- ¼ teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon ground pepper
- ½ teaspoon sugar, more or less
In a bowl, combine the yogurt, lemon juice, and egg yolks.
Mix completely until fully incorporated. Add in the garlic and mix well. Bring a pot of water to a boil. Once the water boils, turn it down to a simmer. Put the mixture in the bowl on top of the pot and stir frequently. It will take 10 – 15 minutes for the sauce to thicken.
Stir in Dijon, cumin, paprika, salt and pepper. Next add approximately ½ teaspoon sugar.
The sugar will complement the sourness of the yogurt. Serve over your favorite vegetable and in my case, asparagus.