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