1/2 cup natural creamy peanut butter
1/4 cup low-sodium chicken broth
3 tablespoons low-sodium soy sauce
1 1/2 tablespoons brown sugar
1 1/2 tablespoons minced fresh ginger
2 tablespoons lime juice
1 teaspoon minced garlic
1/2 teaspoon chili flakes
1 teaspoon red curry paste
1 shallot, peeled and roughly chopped
Place all ingredients in blender and blend until smooth.
Sauce can be made 1 day ahead of time, and will keep 3 to 4 days in the refrigerator.
Yield: about 1 1/4 cups
This "peanut" dressing came from a restaurant Mandarin Chicken Salad recipe.
The dressing is unusual in that it tastes similar to a peanut sauce, but it contains no peanut products. Maybe this would be good for someone that can't or doesn't want to eat peanuts.
1 cup mayonnaise
1 1/2 Tablespoons granulated sugar
1 1/2 Tablespoons balsamic vinegar
3 Tablespoons hoisin sauce
2 1/2 teaspoons sesame oil
1 teaspoon soy sauce
Combine all dressing ingredients and mix well. Makes 1 1/2 cups.
Link to original Mandarin Chicken Salad recipe:
Oooh - thanks Agarnett. I used rice wine vinegar as well, but this is on my dinner tonight, and better than my old version from moosewood.
What country? served with?
I can deduce those things (Thailand, Indonesia), but some additional identification the subject line would be nice. Peanuts are used to make sauces in Africa and South America. In Ecuador, for example, they serve a peanut sauce over fried mash potato cakes. There the key ingredients in the sauce are ground peanuts, onions, and milk, sort of a peanut flavored milk gravy.