Yogurt-Finished Sauce
Preparation info
Difficulty
Easy
yield:
1½ cups
Appears in
Sauces
Published 1991
Ingredients
| heavy cream | ||
| 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 |
Method
- 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.
- Blend the hot cream mixture into the yogurt in a saucepan, preferably one with sloping sides.
- Gently heat the sauce, but do not allow it to boil.
- Add the fines herbes. Season with salt and pepper.
Copyright © 2017 by James Peterson. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.