GZ,
Something else to add to the survival lists.
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Yogurt Béarnaise Sauce
Grilled chicken, turkey, beef, lamb, or fish
4 teaspoons chopped shallots or onions
¼ cup dry white wine
1 clove garlic, (size to taste), crushed
1 tablespoon chopped fresh tarragon (1¼ dry)
1 cup 2% yogurt [used 1% Stoneyfield]
2 egg yolks
1 teaspoon cornstarch
¼ teaspoon granulated sugar
Salt, pepper, cayenne
In small saucepan, combine shallots, white wine, garlic, and tarragon; bring to a boil over medium heat. Boil until liquid is reduced to 1 tablespoon.
In top of nonaluminum double boiler or saucepan, beat together yogurt, egg yolks, cornstarch, and sugar; add wine mixture.
Cook over simmering water, stirring often, until sauce has thickened, about 20 min. Remove from heat and season to taste with salt, pepper, and cayenne. Serve Warm.
Sauce maybe prepared in advance and refrigerated for up to 1 week. Reheat over hot water or at low (10%) power in microwave.
Note: For best results use a 2% or richer yogurt; skim-milk yogurt isn't as good.
Herb variation: 1 tsp. dried thyme, sage, rosemary; with 1¼ teaspoon each of dried marjoram and savory.
1 tablespoon = 1g fat...47mg cholesterol...26 calories |
