Hollandaise sauce is an emulsion of egg yolk and butter,
usually seasoned with lemon juice, salt, and white pepper.
It is tasty, but boy is it high fat!
Here is a leaner, meaner version of Hollandaise sauce to go with the classic Eggs Benedict.
6 slices lean Canadian bacon
3 whole wheat English muffins, split and toasted
6 large eggs, poached
Mock Hollandaise Sauce
Place bacon in sprayed skillet; cook over medium heat until thoroughly cooked - turning once.
Place one bacon slice on each muffin half. Top each slice with a poached egg and 2 Tbsp. Mock Hollandaise Sauce.
Mock Hollandaise Sauce:
3/4 cup plain low-fat yogurt, divided
1 large egg yolk
1 Tbsp. lemon juice
1/4 tsp. salt
1/8 tsp. dry mustard
Combine 1/4 cup yogurt and egg yolk in a small saucepan; stir well. Place over low heat. Cook 6 minutes or until thick; stirring occasionally with a whisk (do not boil).
Stir in remaining 1/2 cup yogurt, lemon juice, salt and mustard. Cook until thoroughly heated (do not boil).