| Level: | Easy |
| Total: | 20 min |
| Prep: | 10 min |
| Cook: | 10 min |
| Yield: | 4 servings |
Ingredients
- 2 tablespoons olive oil
- 1/2 cup finely chopped onion
- 1 1/2 teaspoon finely minced garlic
- 2 tablespoons cornstarch
- 1 cup chicken stock
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 1/2 tablespoons dried tarragon
- 1 cup plain fresh yogurt, recipe follows
- 1 quart 2-percent milk
- 1/2 cup powdered milk
- 1 to 2 tablespoons honey
- 1/2 cup plain yogurt, room temperature
Instructions
- Heat olive oil in a pan over medium heat, and saute the onion and garlic until translucent. Stir 2 tablespoons cornstarch into 2 tablespoons chicken stock to make a slurry. Add the remaining chicken stock to the onion/garlic mixture and bring to simmer. Add the slurry and bring to boil. When the mixture comes to a boil, remove from the heat. Add the salt, pepper, tarragon, and yogurt and heat until warmed through, but do not boil, about 1 minute.
- Pour milk into small saucepan and whisk in powdered milk and honey. Place over medium heat and bring to 120 degrees F on an instant read thermometer. Once milk has reached 120 degrees F, pour into a cylindrical plastic container, reserving 1/2 cup. Whisk in the reserved 1/2 cup into the yogurt and add back to the milk mixture.
- Place container into a narrow wine bucket, lined with a heating pad. Set the heating pad to medium. Let the mixture ferment for 3 to 12 hours making sure the temperature stays as close to 115 degrees F as possible.
- After fermentation is complete place into the refrigerator overnight.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 292 |
| Total Fat | 14 g |
| Saturated Fat | 5 g |
| Carbohydrates | 30 g |
| Dietary Fiber | 1 g |
| Sugar | 24 g |
| Protein | 12 g |
| Cholesterol | 28 mg |
| Sodium | 521 mg |
Reviews
I love this sauce, and make it whenever I serve fish. It is also good if you replace half or all of the tarragon with dill.
It tasted tooooo much like tarragon to me, i think maybe if it’s done with less tarragon it would be better.
I thought it would be very good and healthy, but it had a very distinct yogurt flavor. I thought that maybe cooking it a while longer would help it go away, but it still tasted like it was yogurt with tarragon mixed in. It may have been because I used store-bought lowfat plain yogurt, but on the episode, Alton said you could.
We are always looking for ways to make favorite recipes more healthy. We had kepy away from yogurt for the very reason this recipe was created–the clumping. This recipe works very well. We serve it with tarragon mustard chicken. We also make a variation with basil so that we can make a healthy fettucini al fredo. A word to the wise–make sure you have all the ingredients by you at the stove.