1) Fill a medium (about 4 quart) saucepan with two inches of water. Choose a stainless steel bowl that will sit partially inside of the saucepan without touching the water to create a double boiler. Fill the pan without about two inches of water and bring to a boil, then turn down to a simmer.
2) In the bowl, whisk the yogurt and egg yolks together until smooth. Whisk in lemon juice, mustard, melted butter, sugar, salt, pepper and hot sauce. Place the bowl over the simmering water and cook the Hollandaise until thick and creamy, about 6 minutes. it should coat the back of a spoon when it’s ready. Dip the back of a spoon into the sauce and draw your finger across it. If the line holds its ready.
You may want to whisk in a teaspoon or two of warm water to achieve the consistency you prefer. Without water the sauce will be quite creamy and thick. Water will thin the sauce and make it more pourable.
To serve, pour a tablespoon or two over Eggs Benedict. This sauce is also great over asparagus and other dishes suggesting Hollandaise.
Original source: http://afoodcentriclife.com/eggs-benedict-with-smoked-salmon-yogurt-hollandaise/
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