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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