Yogurt Hollandaise Sauce

1. 1

   In top of double boiler, whisk together all sauce ingredients. Cook over simmering water, stirring constantly until thickened, 10 to 12 minutes.

2. 2

   Makes 1 cup (250 mL) or topping for 8 poached eggs.

3. 3

   TIP:

4. 4

   Curdling may occur due to overbeating or adding butter too quickly. To rescue a curdled sauce, try one of the following:

5. 5

   Beat another egg yolk in a small bowl. With a whisk or fork, gradually beat in the curdled Hollandaise Sauce.

6. 6

   Place 1 tbsp (15 mL) water in a small bowl. With a whisk or fork, beat in a small amount of separated sauce until it becomes smooth. Keep adding sauce slowly, while continuing to beat vigorously.

7. 7

   Hollandaise Sauce may be frozen. To use, thaw in refrigerator. Warm in a double boiler over hot (not boiling) water, stirring constantly. If sauce should separate, use procedure outlined above.

8. 8

   Serve Hollandaise Sauce over eggs, fish, seafood or vegetables such as asparagus and broccoli.

* Per serving · 4 servings · Values may vary.

No additional tips available.