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Hollandaise with yogurt

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Ingredients for 4 servings:

  • 50 g butter
  • 100 g yogurt, 10%
  • 2 egg yolks
  • ½ lemon(s), for zest and juice
  • 1 pinch(s) of sugar
  • Salt and pepper, white.

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

slightly lower in fat

Cut the ice-cold butter into cubes. Combine the egg yolk with the lemon zest, 3 teaspoons of lemon juice, salt, pepper, and a pinch of sugar. Whisk over moderate heat until thickened. Slowly add the cold butter cubes and gradually stir in the yogurt. Season to taste, if desired. It’s especially good with shrimp and other seafood.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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