top of page
Brilliant Base

Light Hollandaise

20 mins
Easy
20 Servings

This lighter version of a classic Hollandaise sauce is not quite a Brilliant Base, but more of a 'mother sauce' you can use to produce a variety of different condiments to go with some of your favourite dishes and our Elevated classics.

Brilliant Bases Used In This Recipe
Tomato Fondue
About This Recipe

New to the Elevated stable is this lighter version of a classic Hollandaise sauce. Not quite a Brilliant Base as it doesn’t keep for long, but what we are calling a ‘mother sauce’ as it allows you to spin off into many other sauces. 


Classically cooked out, we’ve used set Greek yoghurt to enhance the flavour and reduce the fat content. White wine vinegar, lemon juice, aniseed, herb stalks and mustard enrich the flavours, and everything is brought together by vitamin D-rich egg yolks. 


Season, then choose, straight up, with chopped tarragon and chervil for a Bearnaise sauce, or fold our BB Tomato Fondue through for a fabulous sauce cheron.

Video
Log In To Access This Free Recipe

Log in today and gain access to this recipe to get a taste of how we elevate your mealtimes with Elevated Food For Life.

Subscribe To Access This Recipe

Sign up today and gain access to this recipe and 100's more healthy, delicious, easy-to-make recipes with Kitchen Skills Courses and Nutrition Guides to Elevate your cooking today!

Ingredients

4 large egg yolks 150g/5oz salted butter 50g/1.8oz warm vinegar reduction (see video) 200g/7oz full fat natural Greek yoghurt 5tsp lemon juice 2tsp yellow mustard 1tsp salt Dash of white pepper
Nutrition Per Serving

Calories

130

Fats

8G

Carbs

22G

Protein

2G

Method

  1. Separate the egg yolks into a heat proof bowl, lightly stir and add the mustard stirring again

  2. In a separate pan, add the vinegar and a selection of herb stalks, bring to the boil and allow to reduce to around 50% of the original amount

  3. Allow to cool slightly, then pour this through a sieve into the egg yolks and whisk in

  4. Add the butter and yoghurt and whisk in thoroughly

  5. Bring a pan of water to the boil and reduce to a simmer

  6. Place the bowl with the egg yolk mix on top of the pan to form a wet Bain Marie.

  7. Whisk the sauce vigorously to heat through to 75C/170F

  8. The sauce should now form thick ribbons

  9. For Bearnaise sauce, add 1tsp chopped chervil and 1tsp chopped tarragon

  10. For sauce choron mix 50:50 with our BB Tomato Fondue

Method
Ingredients
Related Recipes
Oven-roast skate with greens
Steamed cod with sauce choron
Oven-baked Salmon
Related Kitchen Skills
Our Brilliant Bases

Our Brilliant Bases

bottom of page