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Challenge: Healthy Swaps

Light Hollandaise Sauce

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Light Hollandaise Sauce is much lower in saturated fat and calories than traditional hollandaise and it’s all natural while still being rich and creamy. Perfect for topping your spring asparagus!

Light Hollandaise Sauce

  • Yield: 4 servings
  • Prep Time: 5 min
  • Cooking Time: 5 min


  • 2 egg yolks
  • 2 tsp olive oil
  • 1 Tbsp butter
  • ⅛ tsp paprika
  • ⅛ tsp salt
  • 2 pinches of black pepper
  • ¼ C water
  • ¼ C sour cream
  • 1 Tbsp lemon juice
  • ¼ tsp lemon zest
  • ¼ C fresh chives


  1. In an uncoated pan, over medium-low heat, melt 1 Tbsp of butter while continuously beating together with 2 tsp of olive oil and two egg yolks. You'll end up with a thick, yellow sauce.
  2. Beat in your lemon juice, lemon zest, paprika, salt, and pepper.
  3. Add ¼ cup of water to the pan and bring to a gentle simmer while continuously beating. Once you have reached a simmer, remove your sauce from the heat.
  4. Once the sauce has stopped simmering, whisk ¼ C sour cream into your mixture until evenly combined and there are no lumps.
  5. Garnish your Light Hollandaise Sauce with chives and you're ready to serve.

Recipe Tags

Original recipe from the food blog Simple Seasonal:

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