Exactly GrillingFool, I will enjoy my sauce while others spend their time worrying about semantics. One thing I would like to point out to the others though, where do they think butter comes from?
Never thought of making a "Hollandaise" sauce with yogurt. Did you post the recipe? I would love to see it.
Originally Posted by GrillingFool
If it's good going down, and your diners are happy, then perhaps worrying about the "reality" of the Hollandaise sauce is a bit over the top.
I use an imitation Hollydaze sauce made from yogurt. Tastes good, healthier, everyone is happy, and we still call it Hollandaise.
If one is cooking for paying customers or an in-law, perhaps it would matter.....
(OK, so we actually call it Hollydaze sauce...)