Ingredients9 m servings 118 cals
- Mix cream cheese and egg yolks together in a bowl with an electric mixer. Stir lemon juice and salt together in a separate small bowl.
- Transfer cream cheese mixture to saucepan over low heat; whisk in lemon juice mixture. Increase heat to medium-low; bring cream cheese mixture to a boil, whisking constantly, about 3 minutes. Whisk milk in gradually until desired consistency is reached. Continue to cook, whisking constantly, until smooth sauce forms, 1 to 2 minutes.
Per Serving: 118 calories; 10.2 g fat; 2.9 g carbohydrates; 4 g protein; 128 mg cholesterol; 225 mg sodium. Full nutrition
ReviewsRead all reviews 5
This was easy to make and tasted good on my boiled eggs, but it does have the cream cheese flavor (which isn't common for hollandaise). The only reason I gave it 4 stars is because I like One-Mi...
I did make this, but had 4 Oz of cream cheese to get rid of quickly, so I added an extra yolk, a pat of unsalted butter, and a bit more milk (2%), I like it thick, you can add however much for c...
Great recipe! This was so simple and tasty. I love hollandaise, but don't need the fat and calories from all the butter in a traditional recipe. I made this for eggs benedict, using reduced fat ...