*****PEANUT SAUCE

Peanut Sauce

Peanut sauce is a wonderful thing. Double the recipe (leftovers keep well) if you want extra to pour over cold noodles or dip satays, lettuce wraps, rice paper rolls, grilled chicken or shrimp. Use more or less broth to make the sauce as thick or thin as you like. If you like coconut flavour in your peanut sauce but not the saturated fat it contains, add a teaspoon of coconut extract.

2-4 Tbsp. chicken or veggie broth or coconut milk
4 Tbsp. peanut butter (preferably the just peanuts kind, but any will work
3 Tbsp. soy sauce
2 Tbsp. brown sugar or honey
2 Tbsp. rice vinegar or lime juice
1 clove garlic, crushed
1 tsp. grated fresh ginger
1 tsp. sesame oil (optional)
1/4 – 1/2 tsp. curry paste (optional)

Combine all the ingredients in a blender or jar and whiz or shake until smooth. Refrigerate until you’re ready to serve it. Makes about a cup.