Make this sauce to use as a vegetable dipper tonight and as an ingredient for tomorrow’s dinner.
Hands-on time: 10 minutes
Total preparation time: 10 minutes
Makes about 1 3/4 cups
3 medium scallions
3/4 cup smooth unsalted peanut butter
1/2 cup hoisin sauce
2 tablespoons fresh lemon juice
1 tablespoon soy sauce (low sodium, if you prefer)
2 teaspoons toasted sesame oil
Tabasco or your favorite hot sauce
Trim and coarsely chop the scallions (a heaping 1/3 cup). Combine them with the peanut butter, hoisin sauce, lemon juice, soy sauce, sesame oil, and Tabasco to taste in a food processor fitted with the chopping blade.
Process until pureed. Add water, 1 tablespoon at a time (up to ¼ cup), if needed to thin the sauce.
Use as directed in a recipe, or store, covered, in the refrigerator for up to 5 days.
Make this sauce to use as a vegetable dipper tonight and as an ingredient for tomorrow’s dinner. It’d delicious on noodles, grilled chicken or fish, lettuce wraps…it’s incredibly addictive!
Sara, have loved you since you first appeared on TFN and continue to love you now. You explain what and how you do things do any level cook can understand. Keep it up!!
I saw this on PBS. Gotta try it. Great food and great music are my thing.