Food recipes
Tarragon Yogurt Sauce
Tarragon Yogurt Sauce Ingredients: oil, olive, salad or cooking onions, raw spices, garlic powder cornstarch soup, chicken broth or bouillon, dry salt, table spices, pepper, black spices, tarragon, dried yogurt, greek...
Tarragon Yogurt Sauce
Ingredients:
oil, olive, salad or cooking
onions, raw
spices, garlic powder
cornstarch
soup, chicken broth or bouillon, dry
salt, table
spices, pepper, black
spices, tarragon, dried
yogurt, greek, plain, nonfat
milk, fluid, 1% fat, without added vitamin a and vitamin d
milk, fluid, 1% fat, without added vitamin a and vitamin d
honey
yogurt, greek, plain, nonfat
Directions:
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.
Yield: 1 quart
Ingredients:
oil, olive, salad or cooking
onions, raw
spices, garlic powder
cornstarch
soup, chicken broth or bouillon, dry
salt, table
spices, pepper, black
spices, tarragon, dried
yogurt, greek, plain, nonfat
milk, fluid, 1% fat, without added vitamin a and vitamin d
milk, fluid, 1% fat, without added vitamin a and vitamin d
honey
yogurt, greek, plain, nonfat
Directions:
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.
Yield: 1 quart