James Peterson

Yogurt-Finished Sauce

Preparation info
  • yield:

    1½ cups

    • Difficulty

      Easy

Appears in
top 1000Sauces: Classical and Contemporary Sauce Making
Sauces

By James Peterson

Published 1991

  • About

Ingredients

heavy cream ¼ cup

Method

  1. Add the cream to the cold sauce base. Bring the mixture to a simmer. At the same time, blend the lambda carrageenan, if using, into the yogurt with an immersion blender, adding a little of the sauce base if needed to help blend.
  2. Blend the hot cream mixture into the yogurt in a saucepan, preferably one with sloping sides.
  3. Gently heat the sauce, but do