Servings: 1 cup

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Light Lemon Hollandaise


3 tablespoons reduced-fat mayonnaise or mayonnaise-style salad dressing
1/3 cup lowfat milk
1/4 cup plain lowfat yogurt
1 egg yolk, lightly beaten
2 tablespoons minced Lemongrass, (bulb only)
1/4 teaspoon dry mustard
Dash cayenne pepper
1/4 teaspoon pepper
Salt to taste


Process the mayonnaise, milk, yogurt, egg yolk, lemon grass, mustard, cayenne, black pepper and salt in a food processor or blender for 1 minute or until lemon grass pieces are pulverized. Transfer the mixture to a medium saucepan. Cook over medium-low heat, for 3 to 5 minutes or until heated through, stirring constantly with a wire whisk. Do not allow sauce to boil or it will curdle.