TIM a sample of a sauce I hope to pour over dinner tomorrow. Mom graciously let me know that I have to bring my own Xmas eve dinner (not that abnormal - she can't keep track of my allergies anymore).
I figure I'll bring the same steamed veg I've been taking to work, but with something fancier than just a tub of hummus to go along. Broccoli stalk, yam, and butternut squash slices, arranged in nice rows in a serving dish instead of heaped into a plastic thingammy and bunged into my backpack.
Fantasising about some nice spices in yogurt led me to search for "cardamom ginger nutmeg sauce". No one seems to add nutmeg to their cardamom ginger sauce (which does seem to be a thing), but it's my food so tough. Though I do expect others to have some as a side dish. (Probably not the kids. They're still stuck on mac-n-cheese.)
A bit of experimenting today turned into kefir (specifically this stuff
) heated with pinches of ground ginger, cardamom, nutmeg, turmeric, and dried basil. If I can find any fresh basil tomorrow, I may try that, for looks as much as flavour. I really hope that the 1-cup version of the sauce turns out as nice as the 3-tbl version did. Nummy.
I might also try a hint of browned shallots. Not sure if that will wreck it or kick it up to the next level. I'm just mildly intolerant of onions, so I could have a bit and not do myself much damage.