Orange Yogurt Sauce
This one-pot sauce is used like a Hollandaise or Béarnaise sauce, but healthier and easier to prepare. The first time that we serve it, we use it to top fried eggs resting on corn tortillas with black bean and corn salsa. It would also be nice with poached eggs, english muffins, sautéed spinach, and smoked salmon. We make about ½ cup of sauce, but it can be easily doubled. Originally served as part of: Eggs and the Yogurt Sauce.
Ingredients
- ½ tablespoon cornstarch
- ¼ cup cold tap water
- 2 tablespoons unsalted butter
- 1 medium Blood orange (rinsed)
- ½ tablespoon yellow onion (finely chopped)
- ½ tablespoon fresh, Italian-leaf parsley (cleaned and chopped)
- ⅛ teaspoon dried tarragon
- salt & pepper
- 2½ tablespoons plain, low-fat, organic yogurt
Instructions
We put the cornstarch in a medium pot and gradually stir in the cold water with a heat-safe spatula. When it is well mixed we add the butter. Using our microplane, we grate directly into the pot ¼ teaspoon or so of the zest of the blood orange. Then, we halve the orange and squeeze in ½ tablespoon of the juice. We add the onion, parsley, tarragon, and a sprinkle of salt.
Over medium heat, we stir the mixture with the spatula, until it comes to a boil. We continue to stir for half a minute and then remove the pot from the heat.
In a medium bowl, we stir the yogurt with a fork and then gradually add the hot liquid, stirring constantly. When the yogurt is incorporated with the rest of the ingredients, we taste for seasoning and add a little pepper.
We serve immediately with cooked eggs.
Ingredients
- ½ tbsp cornstarch
- ¼ cup cold water
- 2 tbsp unsalted butter
- 1 medium blood orange
- ½ tbsp yellow onion (finely chopped)
- ½ tbsp fresh Italian parsley (chopped)
- ⅛ tsp dried tarragon
- salt
- 2½ tbsp plain low-fat yogurt
- pepper
Instructions
Grown-up
Stir the cold water gradually into the cornstarch in a medium pot, then add the butter. Grate in about ¼ teaspoon of orange zest on the microplane, then halve the orange and squeeze in ½ tablespoon of juice. Add the onion, parsley, tarragon and a sprinkle of salt.
Stir over medium heat with a heat-safe spatula until it boils. Keep stirring 30 seconds, then take it off the heat.
Stir the yogurt in a medium bowl, then gradually stir in the hot sauce. Taste, add a little pepper, and serve right away over eggs. Makes about ½ cup; it doubles easily.