Ingredients Jump to Instructions ↓

  1. 2 tbsps olive oil

  2. 110g finely chopped onion

  3. 11/2; tsps finely minced garlic

  4. 2 tbsps cornflour

  5. 240ml chicken stock

  6. 1/2; tsp salt

  7. 1/2; tsp ground black pepper

  8. 11/2; tbsps dried tarragon

  9. 240g fresh yoghurt, recipe follows

  10. 950ml semi-skimmed milk

  11. 80g powdered milk

  12. 1 to 2 tbsps honey

  13. 100g plain yoghurt, room temperature

Instructions Jump to Ingredients ↑

  1. 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.

  4. For the fresh yoghurt:

  5. 1) Pour milk into small saucepan and whisk in dried milk and honey.

  6. 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.

  7. 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.

  8. After fermentation is complete place into the refrigerator overnight.


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