Makes 3-4 servings
2 tsp District Spice Chesapeake blend
1 cup plain Greek yogurt (full fat)
3 egg yolks
Juice from half a lemon
1 tsp Dijon mustard
Couple dashes salt
- In a small bowl, mix yogurt, yolks, and lemon juice until blended.
- Heat mixture using a double boiler (if you don’t have one, place a strainer/sieve over a sauce pan of water and place bowl in the sieve, ensuring water is not high enough to spill into bowl), stirring frequently, for about 10-15 minutes over low-medium heat, until the sauce is hot, but not simmering.
- Remove from heat and stir in Chesapeake blend, mustard, and a couple dashes of salt.
- Mix well, and serve over eggs!
Chesapeake Yogurt Hollandaise, used to make Crabcake Eggs Benedict
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