Ingredients:
• ½ cup white wine vinegar
• 1 bay leaf
• 1 shallot, chopped
• salt and ground pepper to taste
• 1 sprig fresh (or ½ tsp dried) tarragon
• 1 cup EASIYO yogurt
• 1 small sprig fresh (or pinch dried) thyme
• 3 egg yolks
• 1 tsp chopped parsley


Method:
Place vinegar, shallot, tarragon, thyme, bay leaf, salt and pepper into a small saucepan and simmer until mixture reduces to about half its original volume.
Cool and strain. If you are using fresh tarragon, chop the leaves finely and set them on one side.

Place the strained vinegar and egg yolks on top of double boiler (ensure simmering water does not touch the bottom of the upper container) and whisk the mixture constantly until sauce is thick and smooth.
Fold in yogurt, still beating hard.
Remove from heat and add chopped tarragon leaves and parsley.
Serve immediately