Tarragon yoghurt sauce

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Ingredients

  • For the tarragon yoghurt sauce:

  • 2 tbsps olive oil
  • 110g finely chopped onion
  • 1 1/2 tsps finely minced garlic
  • 2 tbsps cornflour
  • 240ml chicken stock
  • 1/2 tsp salt
  • 1/2 tsp ground black pepper
  • 1 1/2 tbsps dried tarragon
  • 240g fresh yoghurt, recipe follows

  • For the fresh yoghurt:

  • 950ml semi-skimmed milk
  • 80g powdered milk
  • 1 to 2 tbsps honey
  • 100g plain yoghurt, room temperature

Use imperial measurements

Method

How to make Tarragon yoghurt sauce

1) Heat olive oil in a pan over medium heat, and saute the onion and garlic until translucent. Stir 2 tbsps of cornflour into 2 tbsps of chicken stock to make a slurry.

2) 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.

3) Add the salt, pepper, tarragon, and yoghurt and heat until warmed through, but do not boil, about 1 minute.

For the fresh yoghurt:
1) Pour milk into small saucepan and whisk in dried milk and honey.

2) Place over medium heat and bring to 50 degrees C on an instant read thermometer. Once milk has reached 50 degrees C, pour into a cylindrical plastic container, reserving 120ml. Whisk in the reserved 120ml into the yoghurt and add back to the milk mixture.

3) 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 45 degrees C as possible.

4) After fermentation is complete place into the refrigerator overnight.

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