Peanut Satay Sauce

1 each shallot, minced
1 tablespoon oil
1/3 lb. peanut butter, smooth or crunchy
1/2 lb. brown sugar
1/4 cup soy sauce
4 ounces coconut milk (available canned at oriental markets)
2 ounces lemon juice
2 ounces white vinegar
2 ounces chili/garlic paste (available in jars at oriental markets)
1 tablespoon powdered ginger
1 teaspoon ground nutmeg
1 teaspoon mustard powder
1 teaspoon black pepper

Saute minced shallot in 1 tablespoon oil. Combine all ingredients in a large saucepan and simmer for 5 minutes, stirring frequently. This sauce needs careful attention; otherwise it will scorch.

Makes about 18 ounces.

Will keep refrigerated 3 to 4 weeks.

This original recipe is based on several traditional East Indian recipes.

Ken Stone

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