Yogurt Hollandaise Sauce

1. 1

   Use double boiler or like me - place a strainer/sieve over a sauce pan of water and place a bowl in the sieve.

2. 2

   Beat yogurt, lemon juice, egg yolks well

3. 3

   Heat over simmering water, stirring frequently, until sauce has thickened, approx 15 min (sauce will become thinner after about 10 min and then thicken again).

4. 4

   Remove from heat and stir in salt, mustard, pepper and dill/parsley (if using).

* Per serving · 4 servings · Values may vary.

No additional tips available.