Peanut Sauce

Name: Peanut Sauce
Yield: Makes 1 1/2 cups
Ingredients: 1 tablespoon vegetable oil; 2 garlic cloves, minced; 3/4 cup creamy peanut butter; 1/4 cup low-sodium soy sauce; 2 tablespoons rice wine vinegar; Juice from 1 lemon; 1 tablespoon honey; 1 teaspoon fish sauce; 1/4 teaspoon cayenne pepper (optional)

January 24, 2012

Addictive and easy, this is our version of a quick Asian-inspired sauce that we serve with Thai Balls (page 45). However, we also think it’s a smashing success alongside fresh-cut veggies as a crudités dipping sauce. Alternatively, try mixing a few tablespoons in with your next stir-fry or thinning it with water and serving it over Asian noodles. This sauce will keep for up to two weeks in the fridge.

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