|
 Peanut
Sauce
Submitted by Joel Lafond,
Executive Chef with the Shaarey Zedek Synagogue Catering Department
|
95 ml (7 tbsp) |
Sesame Oil |
|
250 ml (1 cup) |
Peanut Butter (parave) |
|
435 ml (1 3/4 cup) |
Chicken Stock |
|
65 ml (4 1/2 tbsp) |
Red Wine Vinegar |
|
95 ml (7 tbsp) |
Soy Sauce |
|
15 ml (1 tbsp) |
Puréed Garlic |
|
30 ml (2 tbsp) |
Puréed Ginger |
|
30 ml (2 tbsp) |
Dry Sherry |
|
30 ml (2 tbsp) |
Sugar |
|
2.5 ml (1/2 tsp) |
Cayenne Pepper |
|
2.5 ml (1/2 tsp) |
Chilli Flakes |
|
|
Salt and Pepper to
taste |
Method
Mix all
ingredients except peanut butter in a saucepan and bring to
a boil. Reduce heat and simmer for about 20 minutes.
Whisk in
peanut butter and simmer for about 5 minutes. Strain and
cool in an ice water bath.
This sauce
is great with chicken, beef or pasta and can be spiced up to
suit your taste.
Yield: 1 Litre
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