Sauces <back to
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Yogurt Bernaise
Ingredients
(makes approximately 1kg of sauce).
• 260ml white wine vinegar
• 2 medium shallots, peeled and chopped
• 4 – 4 ½ tablespoons (15g) chopped fresh tarragon
• 2 small spring fresh thyme (or 1 teaspoon dried)
• 2 bay leaves
• Salt and freshly ground pepper
• 6-7 egg yolks
• 530g FreshYo yogurt
Place the vinegar, shallot, tarragon, thyme, bay leaf, salt and pepper in a small saucepan and simmer until the mixture reduces to about half of its original volume. Cool and strain.
Transfer the strained mixture to the top half of a double-boiler and add the egg yolks.
Whisk until the sauce is thick and smooth. Fold in the yogurt, beating vigorously.
Serve immediately.
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Typical Nutritional Values
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| Units |
Per 100g Portion
Using Natural Yogurt |
Per 100g Portion
Using Reduced Fat Yogurt |
|
| Energy | kJ kcal |
319
76 |
291
69 |
| Protein | % |
4
|
4
|
| Fat | % |
5
|
4
|
| Sat Fat | % |
3
|
2
|
| Carbohydrate | % |
3
|
4
|
| Sugar | % |
3
|
4
|
| Calcium | mg/100g |
91
|
105
|
| Sodium | mg/100g |
35
|
38
|
| Fibre | % |
0
|
0
|