Serve this deliciously simple white sauce with grilled vegetable kebabs, or as a finisher for a salad or rice. It also makes a great dip for naan or any other flat breads.
Crush the garlic cloves using a garlic crusher, or chop them as finely as you can. Transfer to a bowl.
Add the salt, then gradually add the rice bran oil, stirring continuously.
Stir in the sour cream, yoghurt and coriander.
Spoon into a sterilised jar, seal and refrigerate.
This sauce will keep in the fridge for 2–3 days; just stir it together really well before using.
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