This sauce tastes very similar to traditional Hollandaise sauce and is a nice alternative for those who prefer not to use butter. To keep some of the probiotic benefit of yogurt, reserve about 1/4 cup of the yogurt to stir into the sauce once it has cooled. The sauce may appear to be thin when it is hot, but it will thicken as it cools.
- 1 cup thick homemade yogurt, preferably full-fat
- 3 egg yolks, preferably from pastured eggs
- 1 Tbsp. fresh lemon juice
- 1 tsp. Dijon-style mustard
- 1/2 tsp. paprika
- 1/2 to 1 tsp. salt (start with 1/2 tsp. and adjust to taste)
- Stir ingredients together in the top of a stainless-steel double boiler. If planning to add uncooked yogurt to sauce at the end, use only 3/4 cup of the yogurt. Otherwise, use the entire cup.
- Cook, stirring often with a whisk, over gently boiling water, until mixture is thick enough to coat the back of a spoon. This should take about 15 minutes, but start checking after 10 minutes.
- Remove from heat and transfer to serving container or cool to room temperature and stir in reserved yogurt.
- Reheat the sauce briefly for serving, or use it cold.