Ever since I first tasted Eggs Benedict, I fell in love with hollandaise sauce — that silky, buttery, creamy sauce is irresistible.
Traditional hollandaise is made from egg yolks and butter, which can make it rich and high in calories. With a few simple swaps, this version trims the fat while preserving the classic flavor, creating a lighter, Weight Watchers–friendly alternative that still feels indulgent.
This easy hollandaise-style sauce is versatile: spoon it over poached or scrambled eggs, salmon, roasted asparagus, or toasted bread for an elegant touch. It comes together quickly and makes a delicious, family-friendly topping.
HOLLANDAISE SAUCE RECIPE
Calories71 kcal
Carbohydrates4.8 g
Fat4.2 g
Protein3.5 g
5 from 1 vote
Prep Time5 minutes
Cook Time12 minutes
Total Time17 minutes
Ingredients
Servings: 4
- ¾ cup non-fat buttermilk
- 1 large egg
- 1 tbsp light butter
- 1 tbsp cornstarch
- 1 tbsp lemon juice
- ½ tsp salt
- Pinch of cayenne pepper
Instructions
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Melt the butter in a small saucepan over low heat. Cook until it’s fully melted and turns a light golden color, then remove from heat and set aside.
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In a medium saucepan, whisk together ¼ cup of the non-fat buttermilk, the cornstarch, salt, and a pinch of cayenne until smooth.
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Whisk in the remaining buttermilk and the large egg.
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Place the pan over medium-low heat and whisk constantly until the mixture simmers and begins to thicken to a creamy consistency.
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Remove from heat and stir in the lemon juice and the melted butter until fully combined. Taste and adjust seasoning if needed. Serve warm.
Equipment
Small saucepan
Medium saucepan
Nutrition
Serving: 0.25 cupCalories: 71 kcal (4%)Carbohydrates: 4.8 g (2%)Protein: 3.5 g (7%)Fat: 4.2 g (6%)Saturated Fat: 2.2 g (14%)Cholesterol: 55 mg (18%)Sodium: 367 mg (16%)Potassium: 105 mg (3%)Fiber: 0 gSugar: 3 g (3%)Calcium: 50 mg (5%)Iron: 0.2 mg (1%)
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