Sauces and Dressings
Balsamic Peanut Sauce
Yields 4 portions
Balsamic Peanut Sauce
Yields 4 portions
A great dipping sauce for appetizers that is also delicious with beef, chicken, or pork entrees.
(Recipe created by Jason Perez, a 2003 Cuisinart Scholarship recipient.)
carb. 2g
pro. 1g
fat 5g
sat. fat 1g
chol. 0mg
sod. 55mg
calc. 7mg
fiber 0mg
Ingredients
4 oz. peanuts, unsalted dry roasted ¼ oz. candied ginger 2 cloves garlic 1 oz. peanut oil 1 oz. sesame oil 3 oz. balsamic vinegar 2 oz. milk 1 oz. water 2 teaspoon. soy sauce ½ teaspoon. black pepper ¼ teaspoon. salt
Preparation
Place peanuts, garlic, and ginger in the Cuisinart food processor and chop until clumpy and sticky- almost like peanut butter. While still blending, slowly drizzle both oils and the vinegar into the peanut mixture until completely incorporated, scraping down the sides of the bowl periodically. Mix the milk and the water together and slowly whisk them into the saucepan. Once completely incorporated, add salt and pepper and slowly bring up to temperature. Once the sauce is hot, turn it off and cover if not ready to be served. DO NOT REDUCE. Sauce will become thick and pasty.
