Yield: 8 to 10 servings (4 tablespoons each serving)
½ cup high-quality Greek yogurt
½ cup plain chevre goat cheese (sold in a small log)
¾ cup 40 percent heavy whipping cream
½ teaspoon kosher salt
¼ teaspoon ground turmeric
½ teaspoon garlic powder
½ teaspoon smoked paprika (or sweet paprika)
Notes: Living Room makes its own Greek yogurt in house. Larson suggests using a high-quality brand of Greek yogurt like Fage.
• The goat cheese comes in a small log and is somewhat dry and crumbly.
• Be sure to use kosher salt in this recipe.
• Larson recommends using a stand mixer with a paddle attachment to blend the sauce. It is difficult to remove the sauce from the whisk attachment.
• The turmeric gives the sauce its yellow color while the smoked paprika adds a hint of orange.
• The sauce is very stable, but if it is heated at too high a temperature, the cream can separate and release oils into the sauce.
1. Add all the ingredients at once to the bowl of a stand mixer. Using the paddle attachment, mix on low speed until ingredients are mostly combined. Increase to a medium speed, and mix until the sauce is smooth, thick, creamy-looking and it has no lumps.
2. Keep the sauce in an airtight container in the refrigerator for up to one week.
3. To use, spoon out desired amount and either heat in a microwave or in the oven in an oven-safe dish until the sauce is bubbly and warm. The process takes 5 to 8 minutes in a 350-degree oven. Heat on medium for 15 seconds at a time in the microwave, testing as you go.
4. Drizzle sauce over eggs, burritos, potatoes, roasted veggies, roasted chicken.
5. To assemble a Benny as served at the Living Room, place two pieces of crisp bacon on toast or toasted baguette, add soft boiled eggs, then put sauce on top.
6. Store in the refrigerator up to one week.
Per serving (based on 8): 146 calories; 13 fat; 9g saturated fat; 39mg cholesterol; 5g protein; 2g carbohydrate; 1g sugar; no fiber; 217mg sodium; 76mg calcium