Light and Healthy Hollandaise Sauce

This recipe is a healthy version of hollandaise but tastes just like the real deal!

Hollandaise in white bowl on wood surface.

I am a Hollandaise FANATIC and I rarely go for anything but the real deal… until now. A light and healthier version does exist! Trust me. It tastes just like the real thing with only a fraction of the calories, fat and none of the guilt. Give this one a go and you won’t regret it. Hollandaise is commonly served over Eggs Benedict, asparagus and fish but can really be used with anything you please. I’ve used it as a sauce for brussels sprouts, hash browns, chicken, broccoli, and as a snack all on its own… haha JK but I honestly wouldn’t put it past me. Eggs Benedict here I come!!!

Hollandaise in white bowl on wood surface.

Light and Healthy Hollandaise Sauce

Yield: 8 servings
Prep Time: 2 minutes
Cook Time: 10 minutes
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This recipe is a healthy version of hollandaise but tastes just like the real deal!


  • 1 Tbsp cornstarch
  • 1 cup low fat buttermilk
  • 2 egg yolks
  • 2 Tbps. butter cut into cubes
  • 1 Tbps lemon juice
  • 1-2 tsp Dijon, optional
  • 1/2 tsp salt
  • 1/4 tsp white or black pepper, optional


  • In a medium sauce pan over medium/low heat, whisk together the cornstarch and buttermilk until well combined and there are no lumps.
  • Add the egg yolks to the saucepan and whisk constantly until the mixture thickens (maybe 2-3 minutes). Be patient! It may seem like it isn't thickening at all but then all of a sudden it will thicken up perfectly!
  • Once the mixture has thickened, reduce heat to low, add the cubed butter, lemon juice, dijon mustard (optional), salt, and pepper (optional), and whisk until butter has melted and all ingredients are well combined.
  • Serve immediately or refrigerate in a sealed container (see note 1).


Note 1: To reheat microwave for 30 seconds at a time while mixing in between.
TIP: If you think your sauce is a little too thick, simply add a little more milk. If it is too thin, let it cook a little longer or add a TINY bit more cornstarch. You’re the chef and you call the shots!


Calories: 61kcal | Carbohydrates: 4g | Protein: 2g | Fat: 4g | Cholesterol: 58mg | Sodium: 182mg | Fiber: 1g | Sugar: 2g
Have you tried this recipe? Let me know what you think! Rate this recipe and leave a comment below.

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Recipe Rating


  1. 1 star
    Tried making this sauce and was very skeptical. I’m glad I was. It did not taste anything like a true hollandaise. I understand wanting healthier options to classic sauces. But you can’t mess with hollandaise. It’s clarified butter and egg yolks. It’s fattening and delicious. Whatever this was, I’m not sure. Expect bad

  2. 4 stars
    This doesn’t really remind me of Hollandaise sauce as it’s much sharper and less rich, but it is tasty and I think it would be excellent with asparagus or fish because of that astringency. I added a handful of grated Parmigiano-Reggiano which I had in the fridge because I felt it was missing some umami flavor.

    I plan to have it with my breakfast for dinner tonight – some hash browns and omelet. I think some finely chopped chives would be lovely in the sauce as would tarragon.