Ingredients

• 2 level tbsp cornflour
• 1 x 500g/17oz tub Greek-style yoghurt
• 2 eggs
• 1 tsp Dijon mustard
• 75g/3oz fresh parmesan cheese (or another hard cheese)
• grated
• lemon
• for juicing (optional)

Directions

• Measure the cornflour into a bowl.
• Blend in a little yoghurt
• stir in the eggs and whisk with a hand whisk until smooth.
• Mix in the remaining yoghurt and the mustard.
• If using with a moussaka (or another oven-baked dish) the yoghurt sauce is now ready to be spread on top of the aubergines
• sprinkled with cheese and cooked in a preheated oven for about 45 minutes. This will thicken the yoghurt and cheese sauce.
• For a hot pouring sauce (for fish)
• whisk four tablespoons of yoghurt with one tablespoon of the cornflour and the mustard until smooth.
• Blend in the remaining yoghurt.
• Bring to the boil and stir constantly
• until thickened and smooth.
• While stirring
• add the cheese
• two egg yolks (not the whites)
• and season with salt and pepper.
• At this point a squeeze of lemon juice can be added if desired.
• Season with salt and pepper and pour directly onto the already cooked fish.