This roasted sesame sauce has the most amazing flavour and can be used as a dipping sauce for meatballs. Or use it to coat some Asian noodles, or dress a salad. The uses are endless in my opinion.
I had thought that my foundation was too dark on my skin due to it being winter. Toning the colour down with moisturiser worked to make it lighter. But it turned out that the colour given to me by the consultant was not correct. This particular foundation included a serum, and I was curious to know what my beautician would say at my next facial. She told me that my skin was at the best hydration levels she had seen for a long time. So, I decided I would get more of the foundation, but in the lighter colour. However, Sorbet have decided to discontinue this range! And the colour I need is no longer available. It has not yet been replaced so I decided on a work around for the two tubes of the non serum one I still have. I went out and bought serum.
Today’s inspirational recipe from Lavender and Lime ♥ Roasted Sesame Sauce ♥ #LavenderAndLime Click To Tweet
I have decanted the foundation and added a generous amount of serum to the container. And I took that overseas for me to use. The skin feel is great, and I am hoping it is doing wonders for my hydration levels. The only problem I had was that my foundation brush felt like it was clogged up. I had decided against travelling with sponges, and gave the ones I had away. And then I bought myself a brush to use for our travels. I ended up washing the brush several times which was not a hassle. In the long term I am hoping the replacement foundation is as good as the serum one. But in the meantime I have a lot of the other one to use before I need to buy again. Do you use foundation? And if so, does it have added serum?
Click on the links for conversions and notes.
Roasted Sesame Sauce
- 60 g white sesame seeds
- 95 g Japanese mayonnaise
- 45 mls soya sauce
- 40 g honey
- 30 mls rice vinegar
- 20 mls mirin
- 10 mls sesame oil
- 5 mls black garlic paste
- 90 mls canola oil
- salt and freshly ground black pepper to season
- Place the sesame seeds into a non stick pan and toast over a medium temperature until deeply toasted, stirring them occasionally
- Place them into a blender and pulse until most of the seeds have broken down and are fine, scraping down the sides as necessary
- Add the mayonnaise, soya sauce, honey, vinegar, mirin, sesame oil and garlic and blend to combine
- Keeping the motor running, slowly add the oil until completely combined
- Season to taste, store in a sterilized glass jar and use as needed
View the previous posts on December 5:
- 2021: The Noise
- 2018: November 2018 Showcasing In My Kitchen
- 2016: Chocolate Angel Food Cake
- 2014: 5 December 2014 | Out And About
- 2013: Chocolate Confectioners Custard
- 2012: Choosing A Blogging Platform
- 2011: Food Quiz Number 67 For A Friday