Ingredients9 m servings 118
- 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 2.9 4 128 225 Full nutrition
ReviewsRead all reviews 6
great over the top of a stuffed chicken breast. easy to make.
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 ...