Light yoghurt-Hollandaise

Name: Light yoghurt-Hollandaise
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 100 g Butter; 1/2 bunch Chervil; 3 Egg yolk (size M); 4 TABLESPOONS dry white wine; 3 TABLESPOONS Whole milk yoghurt; 7-10 Tbsp Sugar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
15 mins

TOTAL TIME
15 mins

Ingredients

Servings: 4

100 g Butter
1/2 bunch Chervil
3 Egg yolk (size M)
4 TABLESPOONS dry white wine
3 TABLESPOONS Whole milk yoghurt
7-10 Tbsp Sugar
7-10 Tbsp Salt
7-10 Tbsp Pepper

Directions

1
Melt butter over medium heat, bring to the boil and skim off the foam with a ladle. Remove from the heat and let it cool down a little. Wash ##chervil## and shake dry.
2
Pluck leaves from the stems, except for a few for garnishing, and chop finely. Beat egg yolks and white wine over a hot water bath until frothy. Gradually fold in half of the liquid butter.
3
Then slowly stir in yoghurt and the remaining butter. Sauce should have a thick, slightly frothy consistency. Add chopped chervil and season to taste with a little sugar, salt and ##pepper##.
4
Arrange the sauce and garnish with chervil.