Joan created this tangy hollandaise sauce for our Pre-Easter dinner. While Joan drizzled it over asparagus, it would compliment other spring vegetables such as sugar snap peas or broccoli. While traditional hollandaise is high in calories and labor-intensive, this version is very tasty and ready in just five minutes.
1/2 cup Light Mayonnaise
1/2 cup plain nonfat yogurt
1 tsp. yellow mustard
1 tsp. lemon juice
Mix all ingredients in saucepan.
Cook on low heat 5 min. or until heated through, stirring constantly.
Serve over hot steamed fresh fresh spring veggies.
Makes 1 cup or 8 servings, 2 Tbsp. each.
Jazz it up: Serve sauce over vegetables as directed, then garnish with chopped fresh parsley or finely chopped red peppers.