Since Easter weekend just passed I have been in the mood for some of the more traditional Easter tastes. Hollandaise is one of them. On the weekend I made a sort of Eggs Benedict wrap. I used one slice of bacon per wrap, a weight watchers tortilla wrap, 4 eggs whites (I used the yolks for the Hollandaise) and 1 egg between 2 wraps, 1 tbsp shredded mozza cheese and Hollandaise sauce. They were really good for a Sunday Brunch meal. Let me share the Hollandaise sauce. I lightened up a bit without losing the taste.
Lighter Hollandaise Sauce
- 1 c fat free yogurt
- 4 egg yolks
- 1/2 tsp salt, or to taste (I use about 1/4 tsp)
- 1 tbsp lemon juice
- 1-2 dashes of hot pepper sauce
- 1 tbsp butter
- Blend everything but the butter together in a pan.
- Whisk continually over medium heat until the mixture starts to bubble.
- Add in the butter and continue whisking until melted.
- Remove from heat immediately and serve.
You can adjust how much yogurt and butter you use. You may want just a half a cup of yogurt and 2 -3 tbsp of butter. It's a personal choice but the point is that you can lighten up the sauce!
I was able to save the leftovers and reheat in a low heat microwave (power of 3 out of 10) slowly, while stopping and whisking every 30 seconds. We had them last night over Salmon and Asparagus. I was surprised because I didn't expect the Hollandaise to reheat that well. Power buttons on the microwave are a wonderful thing.