Chef Meg's Light Yogurt Hollandaise

Light Yogurt Hollandaise

3/4 cup plain low-fat  Greek yogurt
1  lemon juiced
2 egg yolks
1/2 tsp Dijon mustard
pinch  salt
pinch of white pepper
dash hot Tabasco sauce

  • In the top of a double boiler or heatproof bowl, whisk together the yogurt, lemon juice, egg yolks, mustard, salt, sugar, pepper.
  • Cook over simmering water, stirring constantly, until the sauce is thick enough to coat the back of a spoon, 6 to 8 minutes.
  • Season with Tabasco sauce.