Light yogurt hollandaise
- 100 g Butter
- 1/2 Bund Chervil
- 3 Egg yolk (size M)
- 4 EL dry white wine
- 3 EL Whole milk yogurt
- Sugar
- Salt
- Pepper
15 minutes
light
- 1 .
- Melt butter over medium heat, bring to the boil and skim off the foam with a ladle. Remove from heat and let cool down a little. ## Chervil ## wash and shake dry.
- 2.
- The leaves, except for a few for garnish, pluck from the stems and finely chop. Beat egg yolks and white wine over a hot water bath until frothy. Gradually beat in half of the melted butter.
- 3.
- Then slowly stir in the yogurt and the remaining butter. Sauce should have a thick, slightly foamy consistency. Add the chopped chervil and season with a little sugar, salt and ## pepper ##.
- 4.
- Serve the sauce and garnish with chervil.
1 person approx.:
- 260 kcal
- 1090 kJ
- 3 g protein
- 26 g fat
- 1 g carbohydrates
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