Melt the butter slowly in a small pot on the stove over low heat.
In the meantime, put the mustard and egg yolks in a bowl and gently heat them in a water bath; not too strong so that the egg does not curdle! Now pour in the melted butter while stirring. Finally stir in the yoghurt and heat everything again a little (do not boil!). If you like, you can add salt, pepper, sugar or other herbs and spices to taste.
Depending on the mustard used (basically any mustard works, from medium hot to hot, even sweet mustard), there is a different flavor note, so no seasoning is necessary at all. My personal taste is best with simple, medium-hot mustard.
The sauce goes well with fried fish or boiled eggs with potatoes.
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