|sauce base (such as stock, braising liquid/ nage, or court-bouillon), cold|
|lambda carrageenan (optional)|
|leben yogurt or drained yogurt|
|minced fines herbes (chives, parsley, chervil, and tarragon)|
|salt and pepper||to taste||to taste|
Copyright © 2017 by James Peterson. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.