Peanut Sauce

This recipe is from Cooking Japanese Style by Mark Gregory and Yuzaburo Mogi (ISBN 0 85941 622 4).

Melt the butter in a saucepan and add the shallots and garlic. Cook until soft, but not brown. Pour in the water, soy sauce, peanut butter and ginger. Bring to a boil and season with hot chili sauce. Simmer until desired thickness is reached.

Brian's Comments

I like three cloves of garlic in this myself, and probably a couple tablespoons of chili sauce (enough to make it noticeable :)). It gets reasonably thick in 5-10 minutes, and can sit happily for a while after, and reheats nicely the next day in the microwave.

Back to Sauces Index
Up to Cooking on Venus
Home to Fry Cooks on Venus

Peanut Sauce
(hit count image)
Brian Edmonds <> February 21, 1998
[Colophon] [Best Viewed With Any Browser!]