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Post by :probizdynamic
Category :Learning Kitchen
Author :Unknown
Date :March 2012
Read :2270
Click below to download : Sauces - Chefshell's Peanutty Dipping Sauce (Format : PDF)
Sauces - Chefshell's Peanutty Dipping Sauce
Category: Appetizers/Sauces1 cup crunchy natural style peanut butter
1 1/4 cup water (may need more or less)
1/4 cup dry sherry or white wine
3 shallots, minced fine
3 cloves garlic, minced fine
1 tbsp. lemon juice or 1 tsp. tamarind paste
1 tbsp. plus 1 tsp. soy sauce
1 tsp. brown sugar or palm sugar
3/4 tsp. cayenne pepper
Salt to taste
Heat a bit of oil in a medium saucepan. Fry garlic, shallots, and salt for less than a minute until fragrant.
Add soy sauce sherry or wine, sugar, and cayenne and fry about 30 seconds. Add peanut butter and water and bring to a boil. Simmer about 10 minutes, stirring, until thickened. If sauce becomes too thick, add a little more water and sherry or wine to loosen.
Stir in tamarind liquid or lemon juice and adjust seasonings with salt, soy sauce, water, sherry until desired texture and taste.
NEXT BOOKS
1/2 cup soy sauce or tamari 2 tbsp. Mirin or dry sherry Juice of 1 lemon 1 1/2 tbsp. fresh minced or grated ginger 2 tsp. fresh minced garlic 4 scallions, cut on the bias, green & white parts 1 tbsp. chipotle in adobo sauce, minced (use sauce too) (Or to taste) A few drops toasted sesame oil (to your discretion) Just mix all ingredients and refrigerate at least 2 hours to incorporate flavors; overnight is best. If it is too salty for you, use a bit of water to tame.
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3 oz. Franks Louisiana Hot Sauce (also known as Durkees) 1/2 stick of margerine (not butter) 1 tablespoon of vinegar 1/4 tsp. cayenne pepper 1/8 tsp. garlic salt Dash of black pepper 1/4 tsp. Worcestershire sauce 1 - 2 tsp. of Tabasco sauce. Mix all ingredients on low heat. It will kill the flavor if you heat it too fast.
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