1 c Greek yogurt (I used fat free, but any kind will work)
2 tsp lemon juice
3 egg yolks
salt and pepper
½ - 1 tsp sugar or other sweetener
Optional: 1 tbsp. butter or a few drops natural butter flavor
Instructions
Fill a medium sauce pan with 1 - 2 inches of water and bring to a boil over medium heat. Place a glass bowl on top (one that is big enough to securely fit on top of the pan and not fall in).
Whisk the yogurt, lemon juice, and yolks in the glass bowl. Whisk/stir occasionally as it heats (it will get very liquidy but thicken later). Add a pinch of salt and pepper (adjusting to taste) and the sweetener (enough to cover the tangy flavor of the yogurt to your preference, but not so much as to make the sauce actually sweet). For a richer tasting sauce, also add the butter or natural butter flavor (recommended mainly if using fat free yogurt).
Continue to cook until the sauce thickens, this will take 15 - 20 minutes.
Serve drizzled over eggs benedict, a veggie omelet, asparagus, or anyway you like to eat hollandaise sauce. Refrigerate any leftovers in an airtight container.
Notes
Nutritional estimate includes the optional butter and using fat free yogurt. Omitting the butter saves approximately 25 calories per serving, Using 2% Greek yogurt would add approximately 15 calories.