2 teaspoons smoked black peppercorns
1 teaspoon dehydrated minced garlic
1 teaspoon coriander seeds
1 teaspoon yellow mustard seeds
½ cup mayonnaise
1/3 cup Greek yogurt
4 teaspoons lemon juice
1 cup buttermilk
1 tablespoon Worcestershire sauce
½ teaspoon kosher salt
In a small skillet over medium heat, dry-roast peppercorns, dehydrated garlic, coriander and mustard seeds until just aromatic or the seeds start to pop, 1 to 3 minutes, stirring constantly.
Immediately transfer to a small bowl. When cool, grind roasted spices into a coarse powder using a spice or coffee grinder. Place ground spices into a medium bowl. Add the mayonnaise and yogurt and stir to incorporate the spices thoroughly. Stir in the remaining ingredients until smooth. Served chilled over a salad or falafels.
Makes approximately 2 cups sauce.… Read More