- 3 egg yolks
- 1 cup Meadow Fresh Kalo Natural Yoghurt
- 1 tsp lemon juice
- 1 tsp Dijon mustard
- 1 tsp sugar
- 1/2 tsp salt
- 1/4 tsp paprika
Set up a double boiler. For an easy option, place a sieve over a saucepan of simmering water and place a bowl in the sieve (make sure the simmering water doesn’t touch the
bottom of the bowl).
Beat egg yolks, Meadow Fresh Kalo Natural Yoghurt and lemon juice together until well mixed. Heat over the simmering water, stirring frequently, until sauce has thickened. This takes approximately 15 minutes - the sauce will become thinner before it thickens.
Remove from heat and stir in mustard, sugar, salt and paprika. Season to taste with cracked pepper. Serve warm.
If sauce thickens too much, you can add a little water to bring it back to the right
This hollandaise makes a great healthy option for eggs benedict. Top toasted muffin splits with baby spinach, grilled bacon and poached eggs. Drizzle hollandaise over the top. Sprinkle with chopped parsley.