I was pretty excited to cook for a pretty big group this weekend, and also scared as heck. I mean, prepping food for my family and me-sure. For total strangers, this type-A chick went into performance overdrive.
But good news is, I churned out an Asian-appetizer party that seemed to go well and had guests wanting more! Out of that, I had a few compliments for my sauces, which, usually was my dad’s arena. My dad was the KING of sauce making. He loved prepping everything from scratch and he was a total soup and sauce guy.
I was actually
a little – ok, a lot proud to have compliments for my sauces that accompanied my dishes.
Here are a few sauce recipes I concocted over the weekend that I know you will enjoy.
Spicy Peanut Dipping Sauce
1C Skippy peanut butter
1 tblsp raw coconut brown sugar
2 tsp rice wine vinegar
1 tsp sesame oil
1/4 C fresh, dry-roasted and unsalted peanuts
1/2 lime juice and zest
1-2 tsp habernero sauce
1 tsp honey
1/2 C warm water
Whisk all ingredients well except peanuts. stir in afterwards half amount of nuts indicated and sprinkle remaining on top with fresh cilantro, if desired.
Peach, Ginger Mint Sauce
2 whole peaches, diced small
1 tsp finely grated ginger
1/2 C water plus 1/4 C sugar and more if needed
1 tsp vanilla orange white balsamic vinegar (from your favourite Olive Oil specialty bar)
Chiffonade 6 mint leaves for incorporation after
pinch of nutmeg and pinch of cayenne
Incorporate all ingredients in heavy-bottom pot. Over medium heat, bring to slow boil and remove from heat after 3-5 minutes. Macerate peaches by smashing lightly and cool. Incorporate fresh mint into cooled sauce. Add more water if needed to thin. use this for practically anything-from lamb, to chicken, a dip, you name it!