Dressings and dips
Kefir Sesame Dressing
Roasted sesame paste makes kefir thick enough to coat noodles or shredded vegetables. Stir the sesame jar first, then loosen the paste with kefir a little at a time for a smooth sauce.
Make it
Method
- Whisk the kefir and flavor ingredients until evenly combined. Do not add extra salt yet.
- Rest in the refrigerator for 15 minutes so the flavors settle.
- Taste the cold dressing on a piece of cucumber. Soy sauce may already provide enough salt; add more only if needed.
Start with stirred sesame paste
The oil in a jar of sesame paste can separate. Stir it back into the paste before measuring. Whisk a little kefir into the paste first, then add the remaining kefir, soy sauce and vinegar.
Keep the unused portion cold
Cover and refrigerate at 4°C or below; use within three days or an earlier ingredient limit. Pour out a serving rather than dipping used utensils into the storage container.
Choose the kefir thickness
Use drinkable milk kefir for a dressing and strained milk kefir for a dip. That change works better than trying to thicken a thin sauce with extra seasoning.
Adjust the consistency
Stir before changing anything. For a thicker coating, fold in a spoonful of strained kefir; for a thinner sauce, add plain kefir a teaspoon at a time. Stop when it coats the food the way you like.