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Greek Yoghurt and Cheese Sauce
- Serves
4
- Difficulty
Easy
By Alastair Little and Richard Whittington
Published 1998
A robust mixture of lemon, olive oil, cheese and yoghurt, this sauce goes well with sausages or kebabs.
Ingredients
4 4 tbsp 5 tbsp
Method
In a bowl set over simmering water, whisk the egg yolks, olive oil, lemon juice, Dijon mustard and salt and pepper. Then beat in the cottage cheese and yoghurt. Cook gently, stirring, until the mixture forms a thick savoury custard.
Serve at once hot, or allow to cool and serve at room temperature.
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