Sunday, 26 May 2013

Mustard and parsley sauce using Greek Yoghurt


Mustard and parsley sauce using Greek Yoghurt on Carole's Chatter


As you know I often use crème fraiche in my sauces etc instead of cream.  I wanted to see what I could do with Greek yoghurt.  A little googling suggested that it would split in a sauce unless you stabilised it.

I lightly whisked together the Greek yoghurt (plain) with an egg white, a couple of tablespoons of olive oil and a ¼ teaspoon of cornflour (corn-starch). 

This was then heated very gently and Dijon mustard was added.  Right at the end I added chopped parsley.  It was an ok sauce (and I guess, healthier) but a bit more fussy to make than I would like.

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3 comments:

  1. Even though it wasn't as rich of a sauce as you're used to, it looks like you were successful in your experient.

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  2. I'd like to try to substitute Greek yogurt for cream. Sorry it was so much trouble.

    Here's my Weekend Cooking post.

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