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What Are the Best Tips for Making Low-Fat Hollandaise Sauce?

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  • Written By: Erik J.J. Goserud
  • Edited By: PJP Schroeder
  • Last Modified Date: 12 April 2014
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Hollandaise sauce has been famously known to make a boring meal charming with each bite. Unfortunately, it has also been known to drive obesity and create unreasonably high cholesterol. The good news is the low-fat hollandaise sauce exists. The best tips for making low-fat hollandaise sauce are to use substitute ingredients or to minimize the use of those ingredients that make this sauce of delicious goodness so fattening.

In order to figure out which ingredients are fattening or may possibly be substituted, it's important examine the typical components of hollandaise sauce. Generally speaking, hollandaise sauce includes butter, egg yolks, lemon juice, and a variety of seasonings. Sometimes, heavy cream is used to thicken the sauce as well.

Hollandaise sauce is most famous as the last addition to Eggs Benedict, a staple breakfast dish in many cuisines. Sometimes, this sauce is used over pastas or vegetables as well. Few culinary experts would argue the importance of hollandaise sauce in the food world, and few dieticians would argue its detrimental effects on the body.

Foods high in fat can add body weight, obstruct blood flow, and increase the chances of disease. To still enjoy hollandaise sauce without the negative health effects, it should be consumed in moderation, or cooks can serve low-fat hollandaise sauce. Many types of hollandaise sauce are available to be made out of a packet. Making low-fat hollandaise sauce from these premade seasoning mixtures is easy — it can be done by simply following the instructions.

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If a person is trying to make low-fat hollandaise sauce from scratch, however, things get a bit more tricky. One tip is to remove the egg yolks from the recipe. Egg yolks are high in cholesterol and calories, and both are undesirable in a healthy diet. Another tip for controlling fat in this sauce is to use reduced-fat butter, margarine, or no butter at all in the recipe.

When making or eating low-fat hollandaise sauce, it is important to alter flavor expectations. Many fats give food a certain zest, and cooking without them can sometimes hinder flavor. Realizing that a slight decrease in enjoyment will create a more healthy diet is, of course, important when trying low-fat hollandaise sauce. Some people cannot live without the normal variety of this classic sauce; and for these individuals, it is recommended that calories and fat be cut elsewhere in their dishes to prevent the harmful side effects of unhealthy diets.

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Discuss this Article

truman12
Post 3

The low fat craze has dominated cooking, or at least cookbooks, for the last 20 or so years. But let me share a little tip with you all that I think is helpful to keep in mind.

Most of the low fat versions of your favorite dishes, cookies, sauces etc. pale in comparison to the original. They just make you want the real thing. So instead of seeking out low-fat versions, consider just eating less high fat foods, and eating them in moderation when you do.

There is nothing wrong with eating a little hollandaise now and then. Just don't do it every week, and don't drown your eggs in sauce. You will be more satisfied this way and achieve the same results.

clippers
Post 2
The article mentions that I could make the sauce with no butter at all. What would I use in its place? Without some sort of fat wouldn't I just end up with lemony eggs?
Ivan83
Post 1
I love eggs Benedict and have been eating it regularly since I was a little girl. My mom made it almost every Sunday and she had an amazing hollandaise sauce recipe. For that reason I always thought that I would hate the low-fat version.

But I had some at a friend's brunch about a month ago and it was amazing. If she hadn't told me that it was low-fat I probably wouldn't have believed her.

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