Mustard and parsley sauce using Greek Yoghurt

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.

Home Made Yoghurt Revisited

Making your own yoghurt is actually easy to do.  And the amazing thing is that it turned out better in texture than the expensive organic pure yoghurt I used as a starter!

My yoghurt in the pic at the top is flavoured with dots of maple syrup (meant them to be swirls but my hand wasn't steady enough) and pomegranate seeds.  Of course, you can use any flavour you like.

So how did I do it?  First I bought a pint of good quality full fat milk (don't use trim it won't work) and a small pottle of the best natural no added sugar plain yoghurt I could find.

You heat up your milk (I used 400mls) to just on boiling, turn the heat off and leave it to sit until it is between 45 and 50 degrees Celsius.  This only took 5 minutes. 

Then whisk in your yoghurt starter – I used 3 dessertspoonfuls.

I poured it into a container, covered it with clingfilm and wrapped it in a clean tea towel.  Then into the hot water cupboard overnight and you wake up the next morning to your very own yoghurt!

To make some more after that you just keep a few spoonfuls of your yoghurt to add to the next lot of milk.

Mustard and parsley sauce using Greek Yoghurt

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.