Yogurt-Finished Sauce

Preparation info

  • Difficulty


  • yield:

    1½ cups

Appears in


By James Peterson

Published 1991

  • About


heavy cream ¼ cup 60 ml
sauce base (such as stock, braising liquid/ nage, or court-bouillon), cold 1 cup 250 ml
lambda carrageenan (optional) 5 g
leben yogurt or drained yogurt ¾ cup 180 ml
minced fines herbes (chives, parsley, chervil, and tarragon) 1 tbsp 3 g
salt and pepper to taste to taste


  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 not allow it to boil.
  4. Add the fines herbes. Season with salt and pepper.