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
, 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.
: Fresh ginger may vary in taste from mild to hot depending on its age and source.