Tarragon Yogurt Sauce 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.

SPICY TARRAGON YOGURT CHICKEN



Spicy Tarragon Yogurt Chicken image

Tarragon is one of the most aromatic and sweetest herbs that there is. It's good with chicken and really nice in a marinade like this. A good way to mix up the same old grilled chicken recipes.

Provided by Chef John

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 2h25m

Yield 6

Number Of Ingredients 10

1 bunch fresh tarragon sprigs, leaves only
½ cup plain Greek-style yogurt
¼ cup harissa sauce (see footnote for recipe link)
2 garlic cloves, peeled
2 tablespoons vinegar or citrus juice
1 tablespoon ground cumin
2 teaspoons kosher salt
4 large chicken breast halves
¼ cup harissa sauce, for garnish
4 sprigs tarragon, for garnish

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.

Nutrition Facts : Calories 315.5 calories, Carbohydrate 2.9 g, Cholesterol 151.8 mg, Fat 7 g, Fiber 0.2 g, Protein 56.6 g, SaturatedFat 2 g, Sodium 1280.5 mg, Sugar 1.7 g

LEMON-TARRAGON SALMON OVER ASPARAGUS



Lemon-Tarragon Salmon Over Asparagus image

Red onion, lemon, and tarragon come together as a tangy topping for salmon and asparagus. To make this recipe for two, as seen on "The Martha Stewart Show," halve the ingredient quantities.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Salmon Recipes

Time 25m

Number Of Ingredients 8

20 asparagus spears, trimmed to 6 inches and halved lengthwise
4 large radishes, very thinly sliced
4 boneless, skinless salmon fillets, preferably wild sockeye (5 ounces each; 1 inch thick)
Coarse salt and freshly ground pepper
1 small red onion, thinly sliced
1/4 cup plus 1 tablespoon thinly sliced lemon zest strips, plus 1 tablespoon plus 1 teaspoon fresh lemon juice
3 tablespoons fresh tarragon
1 tablespoon plus 1 teaspoon extra-virgin olive oil

Steps:

  • Preheat oven to 400 degrees. Cut out four 12-by-17-inch pieces of parchment; fold each in half crosswise to form a crease, then open.
  • Divide asparagus and radishes evenly among 4 parchment pieces, arranging mixture on 1 side of each crease. Lay 1 salmon fillet on top of each pile. Season each with 1/8 teaspoon salt and some pepper.
  • Toss together onion, zest and juice, tarragon, 2 teaspoons oil, and 1/2 teaspoon salt; divide among salmon, spooning over tops. Fold parchment over ingredients; make overlapping pleats to seal.
  • Bake on 2 baking sheets (2 packets per sheet) for 11 to 12 minutes for medium-rare or 13 minutes for medium. Unwrap; drizzle fillets with remaining 2 teaspoons oil.

Nutrition Facts : Calories 319 g, Cholesterol 88 g, Fat 16 g, Fiber 3 g, Protein 33 g, Sodium 350 g

CREAMY TARRAGON SAUCE



Creamy Tarragon Sauce image

From "Light Style" , The low cal, low salt, low fat way to good food and good health. Good on chicken or fish.

Provided by FranBow

Categories     Sauces

Time 10m

Yield 5 serving(s)

Number Of Ingredients 8

1 tablespoon margarine
1 tablespoon flour
1/2 cup low sodium chicken broth
1/2 cup evaporated skim milk
1/4 cup dry white wine
1/2 teaspoon dried tarragon (or more to taste)
1 garlic clove, minced
fresh ground pepper

Steps:

  • Melt margarine in saucepan over medium heat. Stir in flour til smooth.
  • Gradually add broth stirring constantly til thick and smooth, about 4 minutes.
  • Add remaining ingredients and stir til smmoth. Makes 1 1/4 cup.

Nutrition Facts : Calories 60.8, Fat 2.5, SaturatedFat 0.6, Cholesterol 1, Sodium 64.1, Carbohydrate 5, Fiber 0.1, Sugar 3.1, Protein 2.7

TARRAGON SAUCE



Tarragon Sauce image

Provided by Craig Claiborne And Pierre Franey

Categories     easy, condiments

Time 5m

Yield About one and three-quarters cups

Number Of Ingredients 8

1 cup mayonnaise, preferably homemade
1/2 cup yogurt
2 tablespoons finely chopped fresh tarragon or 1 teaspoon dried
2 tablespoons finely chopped fresh parsley
2 tablespoons finely chopped chives
1 tablespoon Dijon-style mustard
Salt to taste, if desired
Freshly ground pepper to taste

Steps:

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

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