Yogurttartarsauce Recipes

Steps:

• Gather ingredients.
• Heat oven to 425 degrees F.
• Arrange frozen fries or tots on parchment-lined baking sheet and cook 25 minutes to golden.
• For the sauce: In a bowl combine yogurt, mustard, zest and juice of lemon, capers and relish or chopped cornichons. Chop and add herbs and grate in a clove of garlic or chop and add, then stir and season with salt and pepper.
• For the fishwiches: In a shallow bowl or pan combine flour, cornstarch, Old Bay, granulated garlic, salt and pepper. Dress the fish with juice of a lemon.
• In a shallow dish or pan whisk together the eggs and milk or half-and-half.
• Cut bread into 1/2-inch slices and light- to medium-toast the slices.
• Shred lettuce.
• Heat the oil, 3 turns of the pan, in a large skillet over medium to medium-high heat, add butter. When butter foams, coat fish in flour, then shake off excess; dip in eggs and cook in pan to deeply golden on each side, 3 to 4 minutes. Drain on wire rack lined baking sheet. Cut remaining lemon into wedges.
• Serve fish on toast points open-faced or on whole slices as sandwiches piled up with lettuce and a lot of sauce, with lemon wedges on the side. Serve fries or tots alongside with vinegar to pass.

Steps:

• Mix mayonnaise, onion, dill pickles, sweet pickles, parsley, lemon juice, capers, mustard, hot pepper sauce, and Worcestershire sauce in a bowl. Chill in the refrigerator for flavors to meld, at least 2 hours.

Steps:

• In a small bowl, combine all ingredients. Cover and refrigerate until serving.

Steps:

• Whisk all ingredients in medium bowl to blend. Season with salt and pepper. Cover; chill at least 1 hour and up to 2 days.

Steps:

• Combine all the ingredients in a bowl.
• Mix with a whisk.
• Serve over fish or baked potatoes.

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.

Steps:

• Put all of the ingredients in a large jar and mix well. Season with salt and pepper and store in the fridge in an airtight container.

Steps:

• Place yogurt in cheesecloth or a muslin-lined strainer and drain over a bowl for 1 hour. Mix with garlic and salt to taste.

Steps:

• In a small bowl, stir together dill pickle, red onion, mustard, lemon juice, mayonnaise, and yogurt. Season with salt and pepper.

Steps:

• Mix ingredients in a bowl and season with salt.