Creamy Tarragon Seafood Sauce

This unexpected yoghurt sauce is a delicious creamy topper for your favorite catch of the day.


  • 1 teaspoon olive oil
  • 1 tablespoon finely chopped shallot
  • 1 teaspoon cornstarch
  • 1/3 cup chicken broth
  • 1 cup Mountain High® original or low-fat plain yoghurt
  • 1 teaspoon sugar
  • 1 teaspoon fresh lemon juice
  • 1 tablespoon finely chopped fresh tarragon leaves
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon fresh cracked pepper


  1. In a large bowl, stir together all ingredients. Place desired meat, poultry or fish in a gallon-size resealable bag. Pour yoghurt mixture into bag. Seal bag; turn to coat meat. Place bag in a bowl in refrigerator.
  2. Marinate fish for 15 to 30 minutes; most chicken, pork, or beef for 4 to 6 hours; lamb cubes for 6 to 8 hours; and tougher cuts like flank steak or top round roasts for up to 24 hours. Turn occasionally to ensure all pieces get covered.
  3. Drain meat; discard marinade. Grill, broil, or roast meats and fish as desired.
There are two salmon filets in a cast iron skillet, topped with Creamy Tarragon Seafood Sauce. The sauce is made from Mountain High Plain Yoghurt, tarragon, lemon juice, and shallots. The pan is surrounded by a small jar of the seafood sauce and a platter of seasoned asparagus.