Today we’re going to make a Carnivore Yogurt Hollandaise Sauce. This recipe is a great option for those following a carnivore diet or anyone looking to add a creamy, tangy sauce to their meals.
Hollandaise sauce is usually made with butter, but this version uses yogurt instead. It’s a bit lighter but still full of flavor. The recipe is pretty simple and doesn’t need many ingredients.
You’ll mainly use yogurt and egg yolks, with small amounts of lemon juice and mustard for extra taste. While these last two aren’t strictly carnivore, we only use a little bit. This sauce goes well with many dishes, like eggs, meat, or fish.
It’s a good way to add some variety to your carnivore meals without straying too far from the diet’s rules. Even if you’re not on a strict carnivore diet, this sauce is worth trying. It’s a healthier take on a classic sauce that you might find yourself making often.
👍 Why You’ll Love This Recipe
Tangy flavor: The yogurt in this sauce gives it a nice tangy taste. This is a bit different from regular hollandaise sauce. The tanginess can add an interesting flavor to your food.
Versatile: You can use this sauce on many different foods. It goes well with eggs, meat, and fish. You could put it on steak, chicken, or even use it as a dip. Having a versatile sauce like this can make your meals more interesting without much extra work.
Quick to prepare: This sauce doesn’t take long to make. You can whip it up pretty quickly when you need a sauce for your meal. This is great for busy days when you don’t have a lot of time to spend in the kitchen.
✨ Recipe Ingredients
- 1 cup Yogurt (plain, no-fat) – I recommend this yogurt (amazon link)
- 3 Egg Yolks
- 2 teaspoons Lemon Juice
- 1/2 teaspoon Salt
- 1 pinch Ground pepper
- 1/2 teaspoon Dijon mustard
Note: While lemon juice and mustard are not typically part of the carnivore diet, we only use a tiny bit to add flavor.
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👨🍳 How To Make
Follow this easy recipe and make the best carnivore yogurt hollandaise sauce:
Step 1
Prepare the double boiler: Fill a saucepan with about 2 inches of water. Place a heat-safe bowl on top, ensuring it doesn’t touch the water.
Step 2
Mix the ingredients: In the bowl, combine 1 cup of yogurt, 2 tablespoons of lemon juice, and 2 egg yolks. Whisk these together until well blended.
Step 3
Cook the sauce: Bring the water in the saucepan to a gentle simmer over medium heat. Stir the mixture in the bowl frequently with a whisk or spoon. Continue cooking for about 15 minutes until the sauce thickens.
Step 4
Monitor the consistency: Note that around the 9-10 minute mark, the sauce may become thinner. Don’t worry – keep stirring and cooking, and it will thicken again.
Step 5
Finish and season: Once thickened, remove the bowl from heat. Stir in 1/4 teaspoon salt, 1 teaspoon mustard, a pinch of pepper, and 1 tablespoon of chopped dill or parsley (if desired). Mix well and serve immediately.
💡Tips
1. Temperature Control
When making this sauce, pay close attention to the heat. You want to keep the water in your double boiler at a gentle simmer, not a rolling boil. If the heat is too high, your sauce might curdle or become grainy.
A good way to check is to look for small bubbles rising to the surface of the water – you don’t want big, aggressive bubbles. If you notice the water getting too hot, don’t be afraid to lift the bowl off the pot for a moment to let things cool down.
2. “Fixing” The Sauce
If your sauce starts to separate or look curdled, don’t panic! You can often rescue it. First, try whisking vigorously for a minute or two – sometimes this is enough to bring it back together.
If that doesn’t work, you can try the ‘cold water trick’. Take your sauce off the heat and slowly whisk in a tablespoon of cold water. This can help the ingredients come back together.
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Check out these carnivore recipes too:
Carnivore Yogurt Hollandaise Sauce
- 1 cup Yogurt plain, no-fat – I recommend this yogurt (amazon link)
- 3 Egg Yolks
- 2 teaspoons Lemon Juice
- 1/2 teaspoon Salt
- 1 pinch Ground pepper
- 1/2 teaspoon Dijon mustard
- Prepare the double boiler: Fill a saucepan with about 2 inches of water. Place a heat-safe bowl on top, ensuring it doesn’t touch the water.
- Mix the ingredients: In the bowl, combine 1 cup of yogurt, 2 tablespoons of lemon juice, and 2 egg yolks. Whisk these together until well blended.
- Cook the sauce: Bring the water in the saucepan to a gentle simmer over medium heat. Stir the mixture in the bowl frequently with a whisk or spoon. Continue cooking for about 15 minutes until the sauce thickens.
- Monitor the consistency: Note that around the 9-10 minute mark, the sauce may become thinner. Don’t worry – keep stirring and cooking, and it will thicken again.
- Finish and season: Once thickened, remove the bowl from heat. Stir in 1/4 teaspoon salt, 1 teaspoon mustard, a pinch of pepper, and 1 tablespoon of chopped dill or parsley (if desired). Mix well and serve immediately.