Let’s Get Saucy!

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

METHOD:

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

METHOD:

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!

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