This is a very lazy, and very effective way of making a thick sauce to go over pancakes, lasagne and so on. In my opinion it tastes much better than white sauce, however carefully made. I would be a little bit careful using it in the pressure cooker, however, because it might separate. If you make your own yoghurt (see recipe), you will usually have some on board. This recipe assumes that you have thick, Greek-style yoghurt, but if yours is on the thin side, use all yoghurt or add another egg.
- Beat the yoghurt, milk and egg together. Add the grated cheese and mix well.
- Pour over the dish and heat through, either on a low heat with a flame tamer on the top of the cooker, or in a moderate oven.
Variation:
I haven’t tried making a vegan version of this. Of course it’s easy to buy or make plant milk and you can buy or make plant milk yoghurt, too. The usual egg substitute is 1 tbsp ground flax seed to 3 tbsp water. Whisk in the water and then let it stand until it becomes gelatinous, about 5 minutes. This works well in baking, but I’m not sure if it would work in this recipe.