A warm sauce made with yoghurt

Put egg yolks together with water in a little saucepan and place it in a bain-marie; be careful the water of your bain-marie is not boiling: it must be only warm!
Beat egg yolks and water with a wooden spoon until you have a foamy mixture. At this point add the yoghurt gradually, stirring continuously; keep on stirring until you have a creamy and thick sauce. Be always careful to the temperature of the bain-marie! You need about 15 minutes for cooking this sauce.
Switch off the gas and add some drops of lemon juice; the right quantity depends on your personal taste (it shouldn't be more then the half of the juice of half a lemon). Season to taste with salt and pepper (if you like) and stir. If you like, you can also add 1 tablespoon dried chives.
Serve at once.

Note

• - You can serve this sauce with boiled asparagus or other vegetables such as artichokes and also with boiled chicken.
• - You can use this sauce instead of Hollandaise sauce if you have not to eat too much fat but it's important that this dish is not combined with other caloric dishes in your menu