Tarragon Yogurt Sauce
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Tarragon Yogurt Sauce
Yield: 4 servings
Heat olive oil in a pan over medium heat, and saute the onion and garlic until translucent.
Stir 2 tablespoons cornstarch into 2 tablespoons chicken stock to make a slurry. Add the remaining chicken stock to the onion/garlic mixture and bring to simmer. Add the slurry and bring to boil.
When the mixture comes to a boil, remove from the heat. Add the salt, pepper, tarragon, and yogurt and heat until warmed through, but do not boil, about 1 minute.
This recipe yields 4 servings.
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