Satay Sauce

Satay Sauce

Satay Sauce

Ingredients

Makes about 1 1/4 cups

• 1 medium shallot, chopped
• 1 garlic clove, chopped
• 1 teaspoon Asian chili paste
• 1/3 cup creamy peanut butter
• 1 1/2 tablespoons rice vinegar
• 1 teaspoon soy sauce
• 1 tablespoon sugar
• ¾ cup unsweetened coconut milk

Method

1. In a blender or food processor, combine the shallot, garlic and chili paste and blend to a paste
2. Add the peanut butter, rice vinegar, soy sauce, sugar and coconut milk
3. Blend until smooth
4. Transfer the mixture to a small saucepan and bring to a boil
5. Reduce heat to low and cook, stirring, for 5 minutes
6. Add a little water if the sauce becomes too thick
7. Transfer to a small bowl and serve warm
8. If not using right away cover and refrigerate until needed
9. Properly stored, the sauce will keep 2 to 3 days
10. When ready to use, heat in a saucepan over low heat until warm