Yogurt Hollandaise

Lower fat version of hollandaise. You can't taste the yogurt. Also works well for bearnaise sauce.

3/4 cup plain low-fat yogurt
1 tbsp fresh lemon juice
3 egg yolks
1/2 tsp Dijon mustard
1/4 tsp sea salt
1/4 tsp granulated sugar
pinch of white pepper
dash hot Tabasco sauce

1. In the top of a double boiler or heatproof bowl, whisk together the yogurt, lemon juice, egg yolks, mustard, salt, sugar, pepper and Tabasco sauce.
2. Cook over simmering water, stirring constantly, until the sauce is thick enough to coat the back of a spoon, 6 to 8 minutes. (The sauce can be set aside at room temperature for up to 1 hour; reheat gently in double boiler.)

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