You’ll never guess that this creamy citrusy hollandaise is made with a fraction of calories classic hollandaise sauce has. We’ve used our creamy Greek yogurt to extend the sauce. Spoon it over fresh asparagus for a bright and flavorful spring treat.
1 lemon, juice plus 1 teaspoon zest separated
4 egg yolks
2 tablespoons Cabot Unsalted Butter, melted
½ cup Cabot Plain Greek Yogurt
10 dashes Tabasco hot sauce, or to taste
¾ teaspoon salt, or to taste
pinch ground white pepper, or to taste
2 pounds asparagus spears, trimmed
Prep: 20 mins | Cook: 10 mins | Total: 30 mins
BRING one inch water to a simmer in the bottom of a double boiler or large saucepan. Bring a kettle to a boil.
WHISK lemon juice and egg yolks in the top of the double boiler or metal bowl. Adjust heat under the double boiler so the water is at a gentle simmer. Set bowl over the simmering water in the double boiler or saucepan and whisk until the egg mixture is steaming hot and thickening, but not curdling along the edge, 1 to 2 minutes.
REMOVE the egg mixture from the heat and whisk in butter. Whisk in yogurt, a little at a time until smooth. Whisk in Tabasco, salt, pepper and lemon zest.
POUR boiling water from the kettle over the asparagus in a large saucepan. Set over high heat, and simmer until the asparagus is bright green and crisp tender, 3 to 4 minutes. Drain well and serve with the hollandaise.
Recipe and photo courtesy of Katie Webster.