14 May, 2017
Protein Enriched Hollandaise
Protein Enriched Hollandaise
Makes: 8 portions
Ingredients:
- 1 cup Chobani yoghurt
- 1 scoop (30g) pure protein powder
- 3 egg yolks
- 2 teaspoons lemon juice
- 3/4 teaspoons Dijon mustard
- 1 teaspoon butter
- 1 tablespoon dried dill
Method:
- Place the yoghurt, protein powder, egg yolks, lemon juice and mustard in a bullet blender and process until smooth and well combined
- Place the mixture into a completely dry glass or stainless steel bowl
- Place the bowl over the top of a pot of simmering water to create a double boiler
- Continually whisk the mixture for approximately 10 minutes until it thickens
- Carefully remove the hot bowl from the saucepan and place on a heat resistant surface
- Add the butter and dried dill into the sauce and continue to whisk until the butter has melted and with the dried dill is well combined
- Serve warm
Nutritional Value per Portion:
- Calories: 56
- Total fat: 2.3g
- Total carbohydrates: 3.2g
- Protein: 6.2g
Recipe Notes:
- Store covered in the fridge for up to 7 days
- Can be used cold in wraps and salads
- This recipe is not freezer friendly
- Protein powder used in the recipe is Protein Supplies Australia WPI Fast Release protein powders
- You can buy online from www.proteinsuppliesaustralia.com.au
- Use the Discount code psafriendsofhollys at checkout to get a 10% discount
Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.