Tarragon Yogurt Sauce Recipes

SALMON WITH TARRAGON-YOGURT SAUCE

Steps:

• Make sauce: Stir together yogurt, chopped tarragon, and lemon zest and juice; season with salt and pepper.
• Heat broiler, with rack set 4 inches from heat. Line a rimmed baking sheet with aluminum foil. Place salmon on sheet, and season with salt and pepper. Broil until opaque throughout, 8 to 10 minutes. (Keep at room temperature up to 1 hour.) Serve salmon, garnished with tarragon leaves, with sauce alongside.

TARRAGON-YOGURT DIP

Steps:

• In a small bowl combine yogurt, lemon zest and juice, tarragon, and parsley. Season with salt and pepper.

TARRAGON PAN SAUCE

Steps:

• To skillet add minced shallot and cook over moderate heat, stirring, for 1-2 minutes, or until softened. Add vinegar, wine and tarragon. Deglaze pan, scraping up brown bits, until reduced by half. Add chicken stock (have heated so that it comes to the boil quickly). Bring to a boil. Strain sauce into a small saucepan and bring back to a boil.

TARRAGON TARTAR SAUCE

Steps:

• IN a bowl, combine yogurt, mayonnaise, sugar, mustard, lemon juice, pickle, capers, tarragon & garlic. Mix well.

BEET SOUP WITH TARRAGON, CHIVES AND YOGURT

Steps:

• Put olive oil in a heavy-bottomed soup pot or deep, wide skillet over medium heat. Add onion and garlic, cook slowly, stirring, until softened, about 10 minutes.
• Add beets and season generously with salt and pepper. Add a pinch of cayenne and pour in vinegar. Cook for 5 minutes, stirring occasionally, then add water and raise heat to a brisk simmer. Taste broth and adjust. Cook for another 10 minutes, until beets are completely soft.
• Purée in a blender, in batches if necessary, and strain through a fine-mesh sieve. (Consistency should be like heavy cream, no thicker - thin with water or broth as necessary). Return puréed soup to pot and reheat. In a small bowl, combine yogurt with tarragon and chives. Add a good pinch of salt and beat with a fork to loosen yogurt.
• Taste soup, and adjust for salt and vinegar. Ladle into individual bowls. Swirl a large (2 to 3 tablespoons) spoonful of herbed yogurt across the surface of the soup.

SPICY TARRAGON YOGURT CHICKEN

Steps:

• Combine tarragon, Greek yogurt, harissa sauce, garlic, vinegar, cumin, and salt in a blender. Puree until smooth, scraping down sides as needed. Pour marinade over chicken breasts in a shallow dish, thoroughly coating both sides. Cover and refrigerate for 2 to 3 hours.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Remove chicken breasts from the marinade and place on the pre-heated grill. Cook over medium-high heat until dark grill marks appear, about 7 minutes per side.
• Garnish with harissa sauce and a sprig of tarragon.

TARRAGON SAUCE

Steps:

• Put the mayonnaise in a bowl and add the yogurt, tarragon, parsley, chives, mustard, salt and pepper. Blend thoroughly.

TARRAGON SAUCE

Steps:

• Melt 1 T butter over medium heat. Add shallots and cook until soft but not brown (less than 1 minute).
• Add wine and gently boil uncovered until all of liquid is evaporated and shallots make a sizzle noise.
• Mix 1/4 cup of poaching liquid or chicken broth to onions. DO NOT ADD MORE - it will be too thin.
• When liquid simmers over medium heat whisk in 1 T butter at a time. Wait until the previous on e almost melts before adding another.
• Add lemon juice and salt continuing to whisk. Turn off heat.
• Add tarragon and parsley and onion mix to blender. Process until smooth.