A beautiful, delicious, and easily made sauce, Gold Sauce is good for everyone, especially when it is served with appropriate dosha-balanc-ing vegetables. Served over a bed of asparagus, this sauce is lighter and more elegant than a Hollandaise. It makes a fine dipping sauce for artichokes, and it looks beautiful when poured over a steamed head of cauliflower or baked potatoes. Makes 1 cup 11/2 tablespoons ghee or olive oil 3U teaspoon ground ginger 1/2 teaspoon salt Pinch of ground white or black pepper 1 teaspoon ground coriander seeds 1/4 teaspoon cinnamon 1/2 teaspoon licorice root powder 1/2 teaspoon Vata Churna 1/2 cup finely chopped parsley 1 cup plain yogurt Heat the ghee or oil in a small saucepan over moderate heat. Add the ginger, stir, then add the remaining spices and continue stirring for about 1 minute, or until they are fragrant. Stir in the parsley and allow it to sizzle for about 2 minutes. Remove the pan from the heat and vigorously stir in the yogurt. Immediately pour the sauce over steamed or baked vegetables. By not cooking the yogurt, the sauce maintains a fine creamy consistency.
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