Yogurt sauce with tarragon

Ingredients:

Sauce

• 2 tbsp. l. olive oil
• 0.5 cup finely chopped onion
• 1.5 tsp chopped garlic
• 2 tablespoons cornstarch
• 1 cup chicken broth
• 0.5 tsp salt
• 0.5 tsp ground black pepper
• 1.5 tbsp. l. dried tarragon
• 1 cup plain fresh yogurt, recipe below

Fresh yogurt

• 1 liter of milk 2%
• 0.5 cups dry milk
• 1-2 tablespoons of honey
• 0.5 cup plain yogurt at room temperature

Preparation:

1. Heat olive oil in a skillet over medium heat and sauté the onion and garlic until translucent. Mix 2 tablespoons of cornstarch with 2 tablespoons of chicken broth to form a paste.
2. Add the remaining chicken broth to the onion-garlic mixture and bring to a boil. Add the slurry and bring to a boil. Once the mixture comes to a boil, remove from the heat. Add salt, pepper, tarragon, and yogurt and simmer until the sauce is warmed through, but do not boil, about 1 minute. Serve with fish, chicken, or grilled steak.
3. Fresh yogurt:
   Output: 1 l.
   
   Pour the milk into a small saucepan and mix with the dry milk and honey. Place over medium heat and heat to 120°F (49°C) using a thermometer. Once the milk reaches 120°F (49°C), pour it into a cylindrical plastic container, reserving 0.5 cups (1/2 cup). Mix the remaining 0.5 cups (1/2 cup) with the yogurt and add it back to the milk mixture.
4. Place the container in a narrow wine bucket with an electric heating pad. Set the heating pad to medium heat. Let the mixture sit for 3-12 hours, making sure to maintain the temperature at 115°F (46°C). Refrigerate the finished yogurt overnight.