I Have To Do It!

I had a customer today, dissapointed because we quit carrying Makato Vegetable Sauce. This is what is also known as Yum-Yum Sauce in the Japanese steakhouses. Now I used to live in Melboune, FL where this restaurant is located. I loved it. It was always amazing. Their Ginger dressing is what I usually purchase. But I had to help, and told this customer I would tell her how to make it if she came in tomorrow. After a little digging (the place I thought I had the right recipe but it didn't!) I found this site. That was it!! It is correct! Just compare the ingredients to the Makato's Veg Sauce. I would have written it on the blog but the website requested we do not repost the actual recipe. So, honoring that I decided to link you to them. Thanks so much to Chuck for discovering and sharing this long sought after and amazing sauce.

Creme Fraiche

I thought I would post this for John since we don't sell it in the store.

Creme Fraiche

Ingredients:

1 1/2 cups heavy cream
1/2 cup low-fat (1 percent to 2 percent) buttermilk
1 teaspoon sugar (optional)
1/2 teaspoon pure vanilla extract (optional)

Directions:

Pour cream and buttermilk into a 2 1/2-cup jar with a lid. Replace the lid, shake well, and allow mixture to rest at room temperature for 6 to 8 hours. Refrigerate for at least 24 hours before using; the mixture will reach its optimal thickness after 4 or 5 days. 

In a large metal bowl, whip refrigerated cream, sugar, and vanilla with a balloon whisk until it achieves the consistency of whipped cream. Serve fresh berries on top. 

Enjoy

Robert