Light Hollandaise Sauce – If you’re anything like me, you LOVE hollandaise sauce, but you DON’T love all the calories and saturated fat. This recipe gives you a better option. It’s lightened up, and best of all, it’s all-natural!
I’ve had a long-time love for hollandaise sauce with its creamy richness and pop of lemon.
It’s no wonder that it’s so delicious, as it’s traditionally made with 3-4 egg yolks and nearly a pound of butter! Such a sauce doesn’t belong on this blog, with its aim to provide seasonal, healthy (or at least mostly healthy) recipes.
The “no hollandaise” thing is especially sad in the spring, when I start craving Eggs Benedict and asparagus drowned in Hollandaise goodness!
I recently decided to get creative and lighten up my hollandaise sauce, so that I can enjoy it from time-to-time without it being like eating a stick of butter. This was challenging, as the butter and the egg yolks hold each other together, forming the body of the sauce, not to mention the creamy richness.
In my recipe I ended up replacing almost all of the butter with olive oil, sour cream, and water. The end result was an all-natural sauce that’s still rich and creamy, but much lower in saturated fat and calories!
Light Hollandaise Sauce
Prep Time: 5 minutes Cook Time: 5 minutes
- 2 egg yolks from free-range eggs
- 2 tsp olive oil
- 1 Tbsp butter
- 1/8 tsp paprika
- 1/8 tsp salt
- 2 pinches of black pepper
- 1/4 C water
- 1/4 C sour cream
- 1 Tbsp lemon juice
- 1/4 tsp lemon zest
- 1/4 C fresh chives
1. In an uncoated pan, melt 1 Tbsp of butter while continuously beating together with 2 tsp of olive oil and two egg yolks. You’ll end up with a thick, yellow sauce. To do this I borrowed a tiny whisk from my son’s kitchen toy set and it work perfectly. I’m pretty sure they sell them at kitchen supply stores for adult use too…
2. Beat in your lemon juice, lemon zest, paprika, salt, and pepper.
3. Add 1/4 cup of water to the pan and bring to a gentle simmer while continuously beating. Once you have reached a simmer, remove your sauce from the heat.
4. Once the sauce has stopped simmering, whisk 1/4 C sour cream into your mixture until evenly combined and there are no lumps.
5. Garnish your Light Hollandaise Sauce with chives and you’re ready to serve.
- This is delicious on my Spinach Potato Cakes with Parmesan.
- Serve on eggs. This is most delicious on poached and sunny-side up.
- Serve on top of cod fish cooked in a 350º oven with steamed broccoli.
- Sauté one bunch of asparagus with 1 tsp olive oil, add salt and pepper to taste, and top with hollandaise.