Yogurt sauce with tarragon

Votes: 1

Time: 20 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 292, total fat 14 G., saturated fats 5 G., proteins 12 G., carbohydrates 30 G., fiber 1 G., cholesterol 28 mg, sodium 521 mg, sugar 24 G.

This yogurt sauce with aromatic tarragon is perfect for fish, chicken, or grilled steak. It's made with natural homemade yogurt, which you can ferment without a special machine, using an electric heating pad. But if you're short on time, you can buy plain yogurt without any additives.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Sauce

2 tbsp. l. olive oil
0.5 cup finely chopped onion
1.5 tsp chopped garlic
2 tablespoons cornstarch
1 cup chicken broth
0.5 tsp salt
0.5 tsp ground black pepper
1.5 tbsp. l. dried tarragon
1 cup plain fresh yogurt, recipe below

Fresh yogurt

1 liter of milk 2%
0.5 cups dry milk
1-2 tablespoons of honey
0.5 cup plain yogurt at room temperature

Ingredient Substitution Suggestions

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Recipes with similar ingredients: yogurt, milk, tarragon, starch

Cooking the dish according to the recipe:

Heat olive oil in a skillet over medium heat and sauté the onion and garlic until translucent. Mix 2 tablespoons of cornstarch with 2 tablespoons of chicken broth to form a paste.
Add the remaining chicken broth to the onion-garlic mixture and bring to a boil. Add the slurry and bring to a boil. Once the mixture comes to a boil, remove from the heat. Add salt, pepper, tarragon, and yogurt and simmer until the sauce is warmed through, but do not boil, about 1 minute. Serve with fish, chicken, or grilled steak.

Fresh yogurt:
Output: 1 l.

Pour the milk into a small saucepan and mix with the dry milk and honey. Place over medium heat and heat to 120°F (49°C) using a thermometer. Once the milk reaches 120°F (49°C), pour it into a cylindrical plastic container, reserving 0.5 cups (1/2 cup). Mix the remaining 0.5 cups (1/2 cup) with the yogurt and add it back to the milk mixture.
Place the container in a narrow wine bucket with an electric heating pad. Set the heating pad to medium heat. Let the mixture sit for 3-12 hours, making sure to maintain the temperature at 115°F (46°C). Refrigerate the finished yogurt overnight.

Categories:

recipe / Calorie content of prepared meals / Summer dishes / Sauces / Dips / Salad dressings / Food Network - recipes