Yogurt Hollandaise Sauce

Who would have thought? A GUILT FREE Hollandaise Sauce that does not compromise on flavour!!! This is our go-to recipe and we find it better than the sauces filled with butter. Sauce can be made in advance and refrigerated for up to 1 week. From 'Smart Cooking' byAnne Lindsay.

• Ready In: 25 mins
• Serves: 6
• Yields: 1 1/4 cups

Ingredients

• 1  cup low-fat plain yogurt, plain
• 2  teaspoons lemon juice
• 3  egg yolks
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon Dijon mustard
• 1  pinch fresh ground pepper
•  optional 1 tbsp fresh dill or  parsley

Directions

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. Beat yogurt, lemon juice, egg yolks well
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. Remove from heat and stir in salt, mustard, pepper and dill/parsley (if using).