📋 Low fat Hollandaise Sauce Recipe

Healthy Hollandaise sauce in a large white creamer, with a bowl of green grapes in background and grey linen

5 from 1 vote

📋 Low fat Hollandaise Sauce Recipe

This Low fat Hollandaise sauce is an easy, quick (5 minute) blender Hollandaise that's also Weight Watchers friendly! It's a lighter and healthier Hollandaise sauce that's perfect on eggs benedict, vegetables and meat.

Course condiment

Cuisine American, French

Keyword healthy, Hollandaise, light, sauce

Special Diet Vegetarian

Prep Time 4

Cook Time 1

Total Time 5

Servings servings

Calories 62kcal

Author Terri Gilson

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

US Customary - Metric

Get Recipe Ingredients

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

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.

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

Quick poached eggs

1. Spray the inside of a microwave-safe coffee mug with non-stick cooking spray. Break egg into mug.

1. 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.

1. 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)

🌡️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.

Nutrition