1 c plain yogurt or 1 c vegetable stock
1/4 c. cider vinegar or
rice wine vinegar
3 Tbsp.
sesame paste
2 Tbsp. light sesame oil
2 Tbsp. safflower oil
2 Tbsp. soy sauce
1 Tbsp. grated fresh ginger
1 large clove garlic, minced
pinch cayenne pepper
In
blender, combine yogurt or stock, vinegar, sesame paste, sesame and safflower oils, soy sauce, ginger, garlic, cayenne.
Blend until smooth. Adjust seasonings to taste.
Store covered and refrigerated. Makes about 1 3/4 c.
On Ginger: Fresh ginger may vary in taste from mild to hot depending on its age and source.
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