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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  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.

  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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