White Sauce - Recipe

INGREDIENTS

2 raw eggs yolks
1/2 cup nonfat milk
Salt and pepper to taste
3/4 cup ff plain yogurt

Beat the egg yolks in a bowl.

In a double boiler, heat the milk until it is slightly warm. I didn't have a double boiler so I made one by placing a bowl that was conductive of heat and safe to use on the stove over a saucepan of boiling water. If you are making a double boiler make sure the bowl is substantially larger than the pan or pot by at least 2-3 inches. Apparently this method actually works better than an actual double boiler.

You just have to be careful not to burn yourself if steam escapes from around the bowl while it is over the pan.

Once the milk is heated add salt and pepper to taste.

Pour a small amount of milk over the egg yolks and mix thoroughly.

Incorporate the egg-and-milk mixture into the double boiler and beat until thoroughly incorporated.

Add the yogurt and mix thoroughly. Serve immediately.

Now I made this to go with the Green Cabbage Gratin, after cooking it in the oven the yogurt curled. I didn't mind the sauce though before it curdled, I think it might be good with fish. A little bland. I don't know if I would recommend this sauce though.

xoxo