Sauces <back to
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Yogurt Hollandaise
Ingredients
(makes approximately 1 kg of sauce).
• 340g softened butter
• 7 tablespoons (100ml) lemon juice
• Salt and freshly ground pepper
• 16 egg yolks
• 340g FreshYo yogurt
Place ¾ of the lemon juice in the upper half of a double boiler half filled with simmering water. Add a little salt and pepper and 1/3 of the butter, followed by the egg yolks.
Whisk the mixture over low heat until the sauce thickens. Gradually add the remaining butter, whisking constantly. When the butter has all been whisked in, add the yogurt and whisk until the sauce is thick and smooth.
Adjust seasoning if necessary and add remaining lemon juice to taste if required. The sauce should have a delicate lemon flavour but should not be too sharp.
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When using a double boiler to make delicate sauces, ensure the simmering water in the bottom half does not come into contact with the upper container or its contents.
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Typical Nutritional Values
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| Units |
Per 100g Portion
Using Natural Yogurt |
Per 100g Portion
Using Reduced Fat Yogurt |
|
| Energy | kJ kcal |
1406
335 |
1388
331 |
| Protein | % |
6
|
6
|
| Fat | % |
34
|
34
|
| Sat Fat | % |
21
|
21
|
| Carbohydrate | % |
3
|
3
|
| Sugar | % |
3
|
3
|
| Calcium | mg/100g |
84
|
92
|
| Sodium | mg/100g |
217
|
219
|
| Fibre | % |
0
|
0
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