Wednesday, December 9, 2009

Delicious, Vaguely Asian or Middle Eastern Any-Nut Sauce

Most of my cooking tends along the lines of Italian or Latin American type seasoning. Yesterday we had some leftover quinoa and wanted some kind of sauce and a change of pace. I derived this recipe from some suggestions I found on intertube. It was AMAZING! I think it would go well on pasta, rice, or any other kinds of grains, or even hot or cold vegetables. It's very taste-ful, so you only need a couple of spoonfuls over your meal.

As you might have noticed, my recipes tend to be very flexible. You can use more or less of any of the ingredients, according to your preferences.

2 Tbs nut butter (I used tahini, but you could use peanut butter or another nut butter)
Juice of a lemon OR 1 tsp rice wine vinegar
2 tsp ground ginger
1/4 tsp powdered garlic
1/8 tsp cayenne powder (or more or less to taste)
1/2 Tbs sugar
Water, enough for dissolving sugar and thinning to the right consistency

Dissolve the sugar in a bit of warm water, then mix everything up together! Add enough water to make a nice sauce consistency -- not pasty and not soupy.

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