RecipeYellow Pepper Hollandaise Sauce

Nutrition Facts
Amount per Serving
  • Calories: 20
  • Protein: 0 g
  • Total Fat: 1.5 g
    • Unsaturated Fat: 0.5 g
    • Saturated Fat: 1 g
  • Cholesterol: 5 mg
  • Total Carbohydrate: 1 g
  • Dietary Fiber: 0 g
  • Total Sugar: 0 g
    • Natural Sugar: 0 g
    • Added Sugar: 0 g
  • Sodium: 40 mg

Hollandaise, a rich and creamy sauce made from egg yolks, melted butter and lemon juice, is typically served over eggs, but it can also be poured over veggies or fish to add loads of indulgent flavor and vibrant color to dishes. My remake involves a few smart swaps, including one that allows me to keep the signature yellow hue. Ready to give it a try?

  • Prep time
  • Total Time
This recipe makes about 1 cup
  • • 1 yellow bell pepper, seeded and cut into eighths
  • • 3 ounces (6 tablespoons) light or reduced-fat cream cheese
  • • 1 teaspoon lemon juice
  • • ½ teaspoon Dijon mustard
  • • ¼ teaspoon kosher salt or coarse sea salt

Place bell pepper in a microwave-safe bowl and add 1 tablespoon water. Cover and microwave on high for 2 minutes or until pepper is easily pierced with a paring knife. Drain and immediately transfer to a blender.

Add cream cheese, lemon juice, mustard, and salt to blender. Puree until sauce is silky smooth with no visible bits of yellow pepper.

Nutrition information provided per tablespoon.

Try my Eggs Benedict.