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Greek Yogurt Hollandaise Sauce..........
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Greek Yogurt Hollandaise Sauce.......... Ingredients: | |
1 Cup | Fat Free Plain Greek Yogurt |
2 Tsp. | lemon juice |
3 Omega-3 Egg Yolks | |
1/2 Tsp | salt |
1/2 Tsp | Dijon mustard |
1 pinch | fresh ground pepper |
Directions:
Fill a medium (about 4 quart) saucepan with two inches of water. Choose a stainless steel bowl that will sit partially inside of the saucepan without touching the water to create a double boiler.
Fill the pan without about two inches of water and bring to a boil, then turn down to a simmer.
Beat yogurt, lemon juice, egg yolks well
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).
Remove from heat and stir in salt, mustard, pepper and dill/parsley (if using).
To serve, pour a tablespoon or two over Eggs Benedict.
This sauce is also great over asparagus and other dishes suggesting Hollandaise.
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