Finishing Sauces with Yogurt

Yogurt is an excellent thickener for fish sauces, which benefit from its natural acidity. It is best used with a small amount of heavy cream, which smooths out the sauce’s texture. Yogurt can partially replace the cream or butter used to finish braised fish sauces, such as that used in Fillets of Dover Sole Bercy and its variations. The exact amount of yogurt to use depends on the desired consistency of the finished sauce. This recipe contains a small amount of optional lambda carrageenan, which will help keep the yogurt from separating, but the sauce is good without it.