A generous amount of butter gives the classic Hollandaise sauce its deliciousness. Cut the butter by using Greek yogurt and you’ll get the same delicious flavors found in this thick and creamy sauce. Try this recipe over roasted vegetables or Eggs Benedict.

Lighter Hollandaise Sauce

Fill a 3-quart saucepan half full of water; bring to boiling and reduce heat. Whisk together yogurt, egg yolk, flour, lemon juice, and mustard in a medium stainless-steel bowl.

Place bowl over saucepan of gently boiling water. Whisk mixture constantly until slightly thickened and temperature reaches 165 degrees. Remove from heat and serve immediately.