See Also: Dressings and Dips · Hawaii · Sauces and Marinades · Thailand
Peanut Sauce
From Dorothy McNett's Recipe Book at www.dorothymcnett.com.
2 teaspoons soy sauce
2 teaspoons honey
2 teaspoons white or rice wine vinegar
1/4 cup chopped salted peanuts
4 tablespoons tahini paste
3/4 teaspoon chili hot oil, or crushed red pepper flakes to your taste
2 cloves minced garlic
1/2 teaspoon minced fresh ginger
4 tablespoons (approximately) brewed tea
Combine all ingredients. Adjust seasonings to your taste. Add enough tea to thin sauce to creamy pourable consistency. Serve as a dipping sauce for vegetables or egg rolls.
Recipe created 1997-06-30.
Web programming by Paul McNett (Dorothy's son), using the Dabo framework.