This Low Fat Hollandaise sauce is an easy, quick, blender Hollandaise that's also Weight Watchers friendly! Classic Hollandaise sauce is traditionally quite fattening, but this version is lighter, lower fat, and healthier.
This easy recipe was inspired by my Blender Artichoke & Roasted Red Pepper Hollandaise Sauce and my Blender Cranberry Hollandaise on this site. But this time I wanted to create a plain and simple, yet still creamy sauce. It's perfect for a quick Sunday brunch or a sauce for meat or vegetables. If you're looking for a hollandaise sauce that's healthy and light and takes only 5 minutes to make, you'll love this creamy Hollandaise sauce!
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🥘Ingredient Notes
For this Low-fat Hollandaise sauce recipe, I don't use Greek yogurt to keep this recipe light and low-fat, as many other recipes do. I prefer to use apple sauce. For this low-fat Hollandaise sauce you'll need:
- Lemon juice. (not shown in above photo). I use lemon juice from concentrate.
- Melted butter. Use a light butter such as Lactantia Country Churned Butter to keep this low-fat.
- Tabasco sauce. Gives it a little punch.
- Ground mustard. is also known as mustard powder or dry mustard.
See recipe card for full list of ingredients and quantities.
🔪How to Make Low-fat Hollandaise Sauce
I'm all about shortcuts so there's no standing over a hot stove whisking together this Healthy Hollandaise sauce. This Weight Watchers Hollandaise sauce is super easy to make- just throw everything in the blender! It's so much faster and easier than the classic way!
Then warm, in a small bowl, in the microwave for about 45 seconds.
Hint: Take it out halfway through the cooking (about 20 seconds) and whisk.
You may need to put it back in for 10-15 more seconds until it reaches the consistency of gravy.
📖Substitutions & Variations
- Lemon juice - if you use fresh lemon juice, you'll need to double the amount
- Spicier - add more Tabasco sauce and/or chili pepper flakes or cayenne pepper
Expert Tips
- Use room temperature ingredients. Make sure your eggs and butter are at room temperature for best results (it helps the ingredients blend better).
- Blend Thoroughly for Smoothness. Blend the ingredients for 1–2 minutes to ensure a perfectly emulsified and creamy sauce. Stop midway to scrape down the sides of the blender for even mixing.
- Consistency Adjustments. If your sauce becomes too thick: Add a teaspoon of warm water or lemon juice and whisk until smooth. If it’s too thin: Microwave it a little longer, whisking in between to achieve the perfect gravy-like consistency.
- Double Duty with Leftover Egg Whites. Freeze leftover egg whites in a Ziploc bag for up to 3 months. Use them in recipes like Egg white bites, Egg White Pizza, meringues, egg-white omelets, or this Lemon Daffodil cake.
Top tip
Quick poached eggs
- Spray the inside of a microwave-safe coffee mug with non-stick cooking spray. Break egg into mug.
- Put egg into microwave for 25-35 seconds (with cover) or until egg is set. *This will also depend on the wattage of your microwave - it may need more time.
- Gently loosen by running knife between inside of mug and egg and turn onto surface.
*to prevent it from popping, you can pierce the egg prior to putting it in the microwave (don't do this if you prefer your yolk soft/runny)
👪 Serving Size
This low-fat Hollandaise sauce makes 16 servings (1.5 tablespoon serving). But you can make a whole batch or half, double, or triple the recipe by simply clicking on the serving number and selecting the number of servings you'd like. The ingredient quantities will automatically adjust.
🔢WW Points
This healthy Hollandaise sauce recipe is Weight Watchers friendly at only 2 WW points (for 1.5 tbsp)
Hollandaise Sauce Calories:
This light Hollandaise sauce has about half the calories and fat of traditional Hollandaise sauce.
It has 68 calories and 6 grams of fat (per 1.5 tablespoon serving) compared with regular Hollandaise, which has 124 calories and 13.5 grams of fat for the same-sized serving.
🥗What to serve with Hollandaise Sauce
Healthy Hollandaise sauce is such a versatile sauce that goes well with several dishes, my favorite being Healthy Eggs benedict! Or make a simple, quick, and delicious eggs benedict with whole wheat English muffins, a slice of ham (or Canadian bacon), a quick microwave-poached egg (see Top Tip), and this low-fat Hollandaise sauce!
But you'll also love it on:
- baked, poached, or grilled salmon (shown below)
- broccoli
- asparagus
- cauliflower
- scrambled eggs, egg whites, or Microwave Omelette in a Mug
- steak
- chicken
- potatoes
🌡️Storage
Store the sauce in the fridge for up to 3 days in an airtight container. However, when you heat it again, it will thicken up a little. These ingredients don't stand up well to freezing.
*However, you can freeze leftover egg whites in a Ziploc bag for up to 3 months.
❔ Recipe FAQ's
Yes, you can make the sauce up to 3 days in advance. Store it in an airtight container in the fridge. When reheating, warm it gently in the microwave, whisking every 10–15 seconds to maintain its creamy texture. Keep in mind it may thicken slightly upon reheating.
Applesauce is ideal for replacing fat in recipes and provides a light, slightly sweet flavor that balances the other tangy flavors in this recipe. It also keeps the sauce smooth without adding the additional tanginess or thickness that Greek yogurt might. It’s also a low-fat alternative that blends well with the other ingredients.
Heating the sauce too quickly can cause the eggs to curdle. Always heat in short intervals (10–15 seconds at a time) in the microwave and whisk frequently to keep the sauce smooth.
If you want to enjoy Hollandaise sauce, but don't want to break the calorie bank, you'll love this low-fat, light Hollandaise sauce!
🫙More Sauces
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📋 Low fat Hollandaise Sauce Recipe
Equipment
Ingredients
- 3 egg yolks
- ⅓ cup unsweetened applesauce
- 1 ½ tablespoon lemon juice from concentrate
- 3 tablespoon olive oil
- ⅓ cup light butter melted
- 2-3 dashes Tabasco sauce
- ½ teaspoon mustard powder/ground mustard
- 1 teaspoon cornstarch
Instructions
- Blend everything together 1-2 mins until smooth.
- Heat in microwave on full power (covered ) for 45-60 seconds
- Or until it has the consistency of gravy.
Notes
- Use room temperature ingredients. Make sure your eggs and butter are at room temperature for best results (it helps the ingredients blend better).
- Blend Thoroughly for Smoothness. Blend the ingredients for 1–2 minutes to ensure a perfectly emulsified and creamy sauce. Stop midway to scrape down the sides of the blender for even mixing.
- Consistency Adjustments. If your sauce becomes too thick: Add a teaspoon of warm water or lemon juice and whisk until smooth. If it’s too thin: Microwave it a little longer, whisking in between to achieve the perfect gravy-like consistency.
- Double Duty with Leftover Egg Whites. Freeze leftover egg whites in a Ziploc bag for up to 3 months. Use them in recipes like Egg white bites, Egg White Pizza, meringues, egg-white omelets, or this Lemon Daffodil cake.
-
- Lemon juice - if you use fresh lemon juice, you'll need to double the amount
-
- Spicier - add more Tabasco sauce and/or chili pepper flakes or cayenne pepper
Quick poached eggs
-
- Spray the inside of a microwave-safe coffee mug with non-stick cooking spray. Break egg into mug.
-
- Put egg into microwave for 25-35 seconds (with cover) or until egg is set. *This will also depend on the wattage of your microwave - it may need more time.
-
- Gently loosen by running knife between inside of mug and egg and turn onto surface.
Terri Gilson
This Low Fat Hollandaise sauce is a genius twist on the classic. I love that it's lighter and healthier but still creamy and delicious. Being able to whip it up in the blender in just 5 minutes makes it perfect for busy brunches!