15
Lemon Tarragon Sauce
Makes ½ cup (125 ml)
½ cup (125 ml) fat free plain yogurt
zest of ½ lemon – strips, bitter white pith removed, finely chopped
½ teaspoon (2 ml) kosher salt
1/3 cup (75 ml) low-fat mayonnaise
1 teaspoon (5 ml) Dijon-style mustard
1
teaspoon (5 ml) tarragon
Place the yogurt in a yogurt strainer or fine mesh strainer lined with a
paper coffee filter. Allow yogurt to drain for 30 to 40 minutes; discard
whey (liquid).
Combine yogurt, mayonnaise, mustard, tarragon, lemon zest, pepper
and salt in a bowl. Whisk until smooth and blended. Cover and
refrigerate for 30 minutes or longer to allow flavours to blend.
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