in Recipes

Peanut butter sauce

updated

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Ingredients for 2 servings:

  • 3 tbsp peanut butter
  • 3 spring onions
  • 1 tbsp vegetable oil
  • 400 ml vegetable stock
  • n. B. Pfeffer
  • e.g. paprika powder
  • 1 tbsp soy cream (Soy Cream Cuisine), for binding

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 15 minutes

ideal with pasta, rice and potatoes

Slice the spring onions into rings and fry them in the oil. Add the broth and peanut butter and bring to a boil. The sauce may look a bit flaky—don’t let that discourage you. It will disappear once you remove the pot from the heat. Adjust seasoning as desired and top with a spoonful of soy cream.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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