Tarragon yoghurt sauce

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.

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 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.

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.

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.

After fermentation is complete place into the refrigerator overnight.