Tarragon Yogurt Dip Recipes

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TARRAGON YOGURT SAUCE



Tarragon Yogurt Sauce image

Provided by Alton Brown

Categories     condiment

Time 20m

Yield 4 servings

Number Of Ingredients 13

2 tablespoons olive oil
1/2 cup finely chopped onion
1 1/2 teaspoon finely minced garlic
2 tablespoons cornstarch
1 cup chicken stock
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 1/2 tablespoons dried tarragon
1 cup plain fresh yogurt, recipe follows
1 quart 2-percent milk
1/2 cup powdered milk
1 to 2 tablespoons honey
1/2 cup plain yogurt, room temperature

Steps:

  • 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.
  • Pour milk into small saucepan and whisk in powdered milk and honey. Place over medium heat and bring to 120 degrees F on an instant read thermometer. Once milk has reached 120 degrees F, pour into a cylindrical plastic container, reserving 1/2 cup. Whisk in the reserved 1/2 cup into the yogurt and add back to the milk mixture.
  • Place container into a narrow wine bucket, lined with a heating pad. Set the heating pad to medium. Let the mixture ferment for 3 to 12 hours making sure the temperature stays as close to 115 degrees F as possible.
  • After fermentation is complete place into the refrigerator overnight.

VEGETABLE BUNDLES WITH TARRAGON-CITRUS DIP



Vegetable Bundles with Tarragon-Citrus Dip image

Provided by Giada De Laurentiis

Categories     appetizer

Time 30m

Yield 24 bundles

Number Of Ingredients 10

1 cup whole-milk Greek yogurt, such as Fage
2 tablespoons chopped fresh tarragon
2 teaspoons grated lemon zest (1 large lemon)
1 tablespoon lemon juice (1/2 lemon)
2 tablespoons extra-virgin olive oil
1/2 teaspoon salt
1 carrot, peeled and cut into matchsticks
1 red bell pepper, seeded and cut into matchsticks
1/2 English cucumber, cut into matchsticks
24 fresh chives

Steps:

  • For the dip: In a medium bowl, whisk together the yogurt, tarragon, lemon zest, lemon juice, olive oil and salt. Set aside for at least 5 minutes to allow the flavors to marry.
  • For the bundles: Make small bundles of 1 or 2 pieces each of the carrots, peppers and cucumbers. Tie each bundle at the equator with one of the chives, and trim the chive to the appropriate length. Serve alongside the tarragon-citrus dip.

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