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Light Hollandaise Sauce
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Description
Light Hollandaise Sauce is much lower in saturated fat and calories than traditional hollandaise and it’s all natural while still being rich and creamy.
Ingredients
- 1 Tablespoon Butter
- 2 teaspoons Olive Oil
- 2 whole Egg Yolks
- 1 Tablespoon Lemon Juice
- ¼ teaspoons Lemon Zest
- ⅛ teaspoons Paprika
- ⅛ teaspoons Salt
- 2 pinches Black Pepper
- ¼ cups Water
- ¼ cups Sour Cream
- ¼ cups Fresh Chives
Preparation
1. In an uncoated pan, melt butter while continuously beating together with olive oil and 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 lemon juice, lemon zest, paprika, salt, and pepper.
3. Add water to pan and bring to a gentle simmer while continuously beating. Once you have reached a simmer, remove sauce from heat.
4. Once sauce has stopped simmering, whisk sour cream into mixture until evenly combined and there are no lumps. Garnish with fresh chives.
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