Thursday, April 3, 2014
Chinese peanut sauce typically uses ginger and sesame oil to kick it up, while Thai satay depends on coconut milk and Thai curry paste. This sauce is not traditional and does not use any of those ingredients, though it would certainly be improved if and when the Ratty has them. Nevertheless, sweet and spicy peanut flavor is always tasty over rice and noodles or as a dip for vegetables and rolls.Vishesh's Peanut Sauce
1/2 tsp white or apple cider vinegar1/2 tsp olive oil
Combine all the measured ingredients in a bowl and microwave for 15 seconds. Mix in sugar, salt, and cayenne to taste, and add water to reach the desired consistency, stirring until smooth.