More No Cook Sauces

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* Exported from MasterCook *

Lemon-Tahini Sauce

Recipe By :Lorna Sass, Short-Cut Vegetarian, page 23

Serving Size : 0 Preparation Time :0:10

Categories : Sauces

Amount Measure Ingredient -- Preparation Method

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1 small bunch flat-leaf parsley (about 30 sprigs)

1/2 cup sesame tahini

2 large garlic cloves -- (2 to 4)

4 tablespoons freshly squeezed lemon juice -- (4 to 5)

2 tablespoons water -- (2 to 6)

3/4 teaspoon salt -- or to taste

1/8 teaspoon cayenne -- (optional)

 

Holding the parsley in a bunch, trim off and discard an inch or so from

the bottom of the stems. Cut the bunch crosswise into thirds. Place in a

colander, rinse, and drain. Bounce the colander up and down to shake off

excess water.

 

Place the tahini, parsley, garlic, 4 tablespoons lemon juice, and 2

tablespoons water into the bowl of a food processor. Blend well, scraping

down the sides of the bowl as needed and adding enough additional water

and/or lemon juice to create a sauce with a smooth, pourable consistency

and a nice puckery taste. (The amount of liquid you'll need to add will

depend upon the thickness of the tahini and how much water adhered to the

parsley). Add the salt and cayenne (if using). Refrigerate until

needed,for up to 1 week.

 

Thin as needed with additional fresh lemon juice - or water, if you're out

of lemons.

Cuisine:

" No Cook "

Yield:

" 1 cup "

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Per Serving (excluding unknown items): 10 Calories; trace Fat (4.9%

calories from fat); trace Protein; 2g Carbohydrate; trace Dietary Fiber;

0mg Cholesterol; 1601mg Sodium. Exchanges: 0 Grain(Starch); 1/2

Vegetable; 0 Fat.

NOTES : Whip up a batch and toss it with grains and chopped carrots for a

colorful salad, blend it with cooked chickpeas for a quick

sandwich filling, or spoon it over microwaved kale or steamed

broccoli florets set on a bed of brown rice for an entree.

 

The amount of garlic you'll need depends upon your taste. I like

to start with two cloves and blend in more if needed - keeping in

mind that the sauce's flavor will be somewhat diluted when mixed

with other ingredients.

 

Nutr. Assoc. : 0 0 0 0 0 0 0

 

 

* Exported from MasterCook *

No-Cook Horseradish-Yogurt Sauce

Recipe By :BAIRD: Quick & Hearty

Serving Size : 5 Preparation Time :0:05

Categories : No-Cook Sauces

Vegetarian

Amount Measure Ingredient -- Preparation Method

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1 cup yogurt, plain

1/2 cup mayonnaise, low-fat

2 tablespoons horseradish, or to taste

2 teaspoons lemon juice

In a small bowl, whisk together yogurt, mayonnaise, horseradish, and lemon

juice. Cover & store in the refrigerator.

Serve over steamed vegetables or in a sandwich; also makes a great dip.

* Variations: Add some chopped herbs or Tabasco.

 

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Per Serving (excluding unknown items): 1 Calories; 0g Fat (0.0% calories

from fat); trace Protein; trace Carbohydrate; trace Dietary Fiber; 0mg

Cholesterol; trace Sodium. Exchanges: 0 Fruit.

NOTES : 1 1/2 cups.

Nutr. Assoc. : 0 0 0 0

 

 

* Exported from MasterCook *

No-Cook Mustard Sauce

Recipe By :BAIRD:

Serving Size : 4 Preparation Time :0:05

Categories : No-Cook Sauces

Vegetarian

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 cup yogurt, plain

1/2 cup mayonnaise, low fat

1/4 cup Dijon mustard

1/4 teaspoon white pepper, fresh ground to taste

juice of 1 lime

In a small mixing bowl, whisk together the yogurt, mayonnaise, mustard,

pepper, and lime. Cover & refrigerate until ready to serve.

Serve as a dip, over vegetables, over omelets.

* Variations: add some thyme or tarragon for a subtle flavor.

 

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Per Serving (excluding unknown items): 11 Calories; 1g Fat (47.2% calories

from fat); 1g Protein; 1g Carbohydrate; trace Dietary Fiber; 0mg

Cholesterol; 188mg Sodium. Exchanges: 0 Lean Meat; 0 Fat; 0 Other

Carbohydrates.

NOTES : 1 1/4 cups.

Nutr. Assoc. : 0 0 0 0 0

 

 

 

 

 

 

 

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