Guilt Free Mock Hollandaise Sauce Recipes
SHAELESE'S MOCK HOLLANDAISE SAUCE
This is one of my sister Shaelese's favorite foods. :-) We all love it over fresh steamed broccoli. It's different from most mock hollandaise sauces because it is made from cream cheese. It makes plain steamed veggies extra special. This has become a regular favorite at all holidays and special occasions in our family. Creamy goodness at its best!
Provided by akgrown
Categories Sauces
Time 23m
Yield 3-4 cups
Number Of Ingredients 3
Steps:
- Place all ingredients in a heavy-bottomed saucepan.
- Place saucepan on a stove burner set at very very low heat, until butter is melted. Do not poke, stir, or touch while butter is melting.
- Then remove from burner and beat with a hand mixer until smooth and creamy.
- Arrange your favorite steamed veggie (our fave is broccoli) on a platter and pour as much or as little of the sauce over it as you desire.
- *Note* This is a large recipe and I haven't tried reducing it before, so I'm not sure if it would turn out as well.
Nutrition Facts : Calories 1624.5, Fat 175.5, SaturatedFat 111, Cholesterol 491.7, Sodium 1319.7, Carbohydrate 8.2, Fiber 0.2, Sugar 1.5, Protein 12.9
QUICK AND EASY MOCK HOLLANDAISE SAUCE
This is a quick and easy substitute for traditional hollandaise.
Provided by whit
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 7m
Yield 4
Number Of Ingredients 6
Steps:
- Whisk mayonnaise, sour cream, lemon juice, mustard, paprika, and hot pepper sauce together in a small saucepan over medium heat until warmed through, 2 to 3 minutes.
Nutrition Facts : Calories 260.6 calories, Carbohydrate 2.4 g, Cholesterol 23.1 mg, Fat 27.9 g, Fiber 0.1 g, Protein 1.2 g, SaturatedFat 7 g, Sodium 192.7 mg, Sugar 0.4 g
YOGURT HOLLANDAISE SAUCE
Who would have thought? A GUILT FREE Hollandaise Sauce that does not compromise on flavour!!! This is our go-to recipe and we find it better than the sauces filled with butter. Sauce can be made in advance and refrigerated for up to 1 week. From 'Smart Cooking' byAnne Lindsay.
Provided by Deantini
Categories Sauces
Time 25m
Yield 1 1/4 cups, 6 serving(s)
Number Of Ingredients 7
Steps:
- Use double boiler or like me - place a strainer/sieve over a sauce pan of water and place a bowl in the sieve.
- Beat yogurt, lemon juice, egg yolks well
- Heat over simmering water, stirring frequently, until sauce has thickened, approx 15 min (sauce will become thinner after about 10 min and then thicken again).
- Remove from heat and stir in salt, mustard, pepper and dill/parsley (if using).
MOCK HOLLANDAISE SAUCE
When I need a quick and easy sauce for veggies or poached eggs, I stir this together for instant 'Hollandaise'.
Provided by Susan Baker
Categories Other Sauces
Time 5m
Number Of Ingredients 3
Steps:
- 1. Melt the butter (I use 'I can't believe it's not butter' light) in the microwave
- 2. Whisk in the mayonnaise (I use Hellmann's light) and the lemon juice
- 3. Let sit at room temperature until veggies are cooked, then pour sauce directly onto them. The heat from the veggies heats the sauce.
- 4. This is a great quickie sauce for broccoli, asparagus or quick eggs benedict.
MOCK HOLLANDAISE SAUCE
This recipe is similar to one in my Better Homes cookbook. It's a lower fat version (feel free to use regular versions of ingredients) a great little sauce to dress up any thing. I am submitting so that I can add this to my online cookbook. I hope you enjoy it too
Provided by whtbxrmom
Categories Sauces
Time 12m
Yield 1 cup sauce
Number Of Ingredients 5
Steps:
- Whisk mayo, sour cream, mustard and lemon juice together over low heat until hot.
- Add milk a little at a time if needed to reach desired consistency.
- Start to finish approx 10 min!
Nutrition Facts : Calories 198.6, Fat 5.1, SaturatedFat 1.6, Cholesterol 23, Sodium 1097.8, Carbohydrate 34.3, Fiber 2.8, Sugar 17.3, Protein 5.8
MOCK HOLLANDAISE SAUCE
Make and share this Mock Hollandaise Sauce recipe from Food.com.
Provided by Margi
Categories Sauces
Time 6m
Yield 2-4 serving(s)
Number Of Ingredients 6
Steps:
- Melt the butter over medium heat.
- Add flour and cook for 1 min.
- while stirring with a whisk or fork.
- Remove from heat.
- Add milk.
- Whisk until smooth.
- Beat in the egg yolk and cook for 1 min.
- Stir in the lemon juice, salt and pepper.
- Serve over scrambled eggs, cooked asparagus, broccoli or spinach.
MOCK HOLLANDAISE SAUCE(LOW CHOLESTEROL)
This is a simple way to have hollandaise sauce for your eggs benidict! Time is not exact, so be sure to watch carefully! Enjoy!
Provided by Loves2Teach
Categories Sauces
Time 10m
Yield 1 cups, 16 serving(s)
Number Of Ingredients 5
Steps:
- In small saucepan with wire whisk beat all ingredients until smooth.
- Stirring constantly , cook over medium-low heat until thick (do not boil).
- Serve over vegetables or fish.
MOCK HOLLANDAISE SAUCE
Make and share this Mock Hollandaise Sauce recipe from Food.com.
Provided by GrandmaIsCooking
Categories Low Protein
Time 10m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- In saucepan, combine all ingredients.
- Cook over low heat just until thickened, stirring constantly.
- Do not boil.
- Serve with cooked vegetables or fish.
Nutrition Facts : Calories 100.4, Fat 8.2, SaturatedFat 3.9, Cholesterol 81.4, Sodium 415.5, Carbohydrate 5.1, Fiber 0.3, Sugar 0.8, Protein 2.2
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4.4/5 (5)Total Time 15 minsCategory SauceCalories 166 per serving
- In a medium saucepan, add the olive oil, flour, white wine vinegar, lemon zest, and chile powder. Stir until smooth (the lemon zest may have a little texture, but overall this creates a paste-like consistency).
- Whisk in approximately ¾ cup of the (cold) milk, adding it slowly to keep a consistent texture. Place the saucepan on the heating element, heat and bring to a low simmer.
- Whisk throughout the heating/simmer process until the sauce begins to thicken. Once the sauce begins to thicken, add the remaining ½ cup milk and continue to whisk. (For mayonnaise substitute, consider adding less milk, cooking longer, or adding an additional teaspoon of rice flour).
- Turn down the heat to low. Continue to whisk, roughly 7-10 minutes. (Note: if your sauce gets too thick, add more (cold) milk and whisk into the sauce).
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