MOCK LIGHT BERNAISE SAUCE

• 1/2 cup low-fat yogurt or light sour cream
• 1/4 cup warm water
• 2 tbsp finely minced shallots or sweet onion
• 2 tsp freshly squeezed lemon juice
• 1 tbsp olive oil
• 1 tbsp finely chopped tarragon or 1/2 tsp dried tarragon
• 1/8 to 1/4 each of salt and freshly ground white pepper.

Whisk yogurt with water, shallots, lemon juice, oil, tarragon and 1/8 tsp of salt and pepper. Taste and add more salt and pepper, if needed. Use right away at room temperature, however, flavour improves if covered and refrigerated overnight. Refrigerated sauce will keep well for up to 2 days. Sauce is great served on eggs Benedict made with smoked salmon. Layer smoked salmon on a toasted English muffin. Top with a hot poached egg, then drizzle with room-temperature sauce.