I am having this tomorrow over salmon, baby spinach and poached eggs on toast for breakfast as we have smoked salmon left over from Christmas. Obviously it’s not like a normal hollandaise that has a heck of a lot of butter.
1 egg yolk
100ml fat-free yoghurt
1 tsp mustard
pinch salt and pepper
1 tsp white vinegar or lemon juice
- whisk the egg yolk with the vinegar, mustard salt and pepper over a low heated bain Marie until thick and heated through. (about 15 minutes)
- Remove from the heat and keep whisking for a couple of minutes then whisk the egg mixture into the yoghurt.
That is it! Sometimes I like adding some herbs or some chives, especially if i am having with the smoked salmon.
Love Emily x