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| Low Cholesterol Yogurt Béarnaise Sauce
4 teaspoons of chopped shallots or onions
1/4 cup of dry white wine
1 small clove garlic, crushed
1 tablespoon of chopped fresh tarragon or 1 1/4 teaspoon dried
1 cup of 2% yogurt
2 egg yolks
1 teaspoon of cornstarch
1/4 teaspoon of granulated sugar
salt, cayenne, & freshly ground pepper
In a small saucepan combine shallots, wine, garlic and tarragon, bring to boil. Boil until liquid is reduced to 1 tablespoon. In top of nonaluminum double boiler or saucepan, beat together yogurt, egg yolks, cornstarch, and sugar, add wine mixture. Cook over simmering water, stirring often, until sauce has thickened, about 20 minutes. Remove from heat and season to taste with salt, cayenne, and pepper. Serve warm. Sauce can be prepared in advance and refrigerated for up to 1 week. Reheat over hot water or at low (10%) power in microwave. Makes about 1 1/4 cups
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