Spiced Yoghurt Maple Syrup Vinaigrette
Yield: 1 cup
| 1 | c | Plain low-fat yoghurt |
| 1 | t | Mustard seeds (preferably brown) |
| 6 | T | Canola oil |
| 1 | t | Fennel seeds |
| 3 | Petal-shaped segments star anise | |
| 1/4 | t | Dried hot red pepper flakes |
| 2 | Garlic cloves | |
| 4 | t | Fresh lemon juice |
| 1 | t | Dry mustard |
| 2 | t | Pure maple syrup |
In a cheesecloth-lined sieve set over a bowl, drain yoghurt, covered and chilled, at least 3 hours and up to 6. Discard liquid. In a small saucepan cook mustard seeds in oil over moderate heat until most have popped, about 5 minutes (do not let burn). Transfer mustard oil mixture to a bowl to cool. In a dry heavy skillet toast fennel seeds, star anise, and red pepper flakes over moderate heat, stirring, until fragrant, about 3 minutes. In an electric coffee/spice grinder grind toasted spices. In a small saucepan of boiling water blanch garlic 15 seconds and drain. Blanch garlic again in same manner. In a blender puree garlic with yoghurt, ground spices, lemon juice, dry mustard, and maple syrup until smooth. Transfer yoghurt mixture to a bowl and whisk in cooled mustard oil mixture in a slow stream until emulsified. Season vinaigrette with salt and pepper. Makes about 1 cup.