Sauces – The Foodie Gazette

Ingredients

• 1 quart milk (mixed from powder)
• 1/2 C buttermilk (mixed from powder)
• 2 T Korean red pepper paste
• 1 t rice vinegar (can substitute cider vinegar)
• 1 t honey
• 1 T apple juice or water
• 2 t dark sesame oil
• 1 t garlic powder
• 1 T brown sugar
• 1/2 t ginger
• 1 T oil
• 1/2 t pepper
• 2 T water
• 1/4 C soy sauce
• 1/4 C rice flour
• 1 C all purpose flour
• 1/3 C sugar
• 3/4 C coconut milk
• 1 large egg yolk
• 2 C plain yogurt, preferably not non-fat
• 2 C diced crisp mixed vegetables, diced (consider bell peppers, cucumbers, celery, radishes, jicama, tomato, or peas)
• 1 T coriander seeds
• 1 T cumin seeds
• 1/2 T
• 2 cucumbers
• 1/2 T salt
• 1-1/2 C plain yogurt (you can substitute up to 1/4 C sour cream for part of the yogurt)
• Pinch of cayenne or paprika
• 2 T chopped fresh mint leaves