Although not a true Hollandasie, and it is served hot or cold, this low-calorie sauce can enhance many vegetable dishes.


  • 2 tbs. walnut oil
  • 2 egg yolks, beaten
  • 1/2 pint (280ml) fromage frais, Greek yoghurt or quark
  • 3 tbs. freshly chopped parsley
  • sea salt and freshly ground pepper


Gradually mix the oil into the egg yolks in a bowl - slowly add the fromage frais, stiring until thoroughly blended. Stir in the parsley and season to taste with salt and pepper.

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Submitted 6/13/05.
Source: One Course Feasts
Submitted By: Rick Smith
Herb Hollandaise