| 摘要 |
The sources according to the invention are characterised in that their composition involves more than 5% yoghurt and in that they do not contain oil. As other ingredients, they may comprise dairy (single) cream and/or fromage blanc (soft white cheese), and other products involved in the composition of classical sauces: salt, mustard, vinegar, stabiliser, water, spices, seasonings, fines herbes, egg yolks, etc. As a base for the preferred compositions, it is possible to take 20% yoghurt, 30% dairy (single) cream and 30% fromage blanc (soft white cheese). For a sauce with a low energy content, it is possible to take 30% yoghurt and 40% low-fat fromage blanc (soft white cheese). If long preservation is desired, the manufacturing method comprises heat treating the homogeneous mixture at a temperature of between 70 DEG C and 90 DEG C, prior to or after its packaging.
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