Hollandaise sauce with yoghurt

Name: Hollandaise sauce with yoghurt
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 250 g Butter; 1 Shallot; 4 white peppercorns; 1 TABLESPOON White wine vinegar; 4 Egg yolk (size M); 1 TABLESPOON Lemon juice; 7-10 Tbsp Salt; 7-10 Tbsp ground white pepper; 100 g Whole milk yoghurt

AUTHOR
Valentine Lee

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

250 g Butter
1 Shallot
4 white peppercorns
1 TABLESPOON White wine vinegar
4 Egg yolk (size M)
1 TABLESPOON Lemon juice
7-10 Tbsp Salt
7-10 Tbsp ground white pepper
100 g Whole milk yoghurt

Directions

1
Melt the butter and heat it carefully until the whey residue sinks to the bottom and the butter is clarified. Separate the fat from the whey and keep warm.
2
For the reduction peel the shallot and cut it into fine cubes. Crush the peppercorns with the back of a knife or in a mortar. Bring vinegar, 2 tablespoons of water, peppercorns and diced shallots to the boil in a small pot and reduce to 1/3 liquid.
3
Pour reduction through a sieve into a stainless steel bowl.
4
Add 1 tablespoon of water and egg yolks and whisk. Whisk over a hot water bath (60-70°C) with a whisk until a creamy mixture is formed. Gradually beat butterfat drop by drop into the egg yolk mixture.
5
Season to taste with lemon juice, salt and ground white pepper.
6
Stir in yoghurt by the spoonful.