"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Peanut Sauce Recipe

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This recipe for Peanut Sauce, by , is from The Zuelke Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Dan Magner


1/2 c olive oil
1/4 c sesame oil
1 c finely chopped onion
12 cloves garlic minced
1 2" piece of ginger, roughly chopped
1/4 c red wine vinegar
1 c water
3 tbsp brown sugar
1/4 c ketchup
1/2 c organic creamy peanut butter
1/2 c fresh cilantro leaves
1/4 c tamari or soy sauce
2-3 tbsp lime juice
1 tbsp sriracha hot chili sauce

Heat olive and sesame oils in large saute pan over medium heat. Add onions, garlic and ginger and simmer uncovered for 5 min, stirring often.
Add the vinegar, water, sugar, ketchup, peanut butter, cilantro, tamari or soy, lime juice and sriracha. Simmer uncovered for 5 min.. Cool. In a blender or food processor puree until smooth.

Preparation Time:
Preparation Time:
30 minutes




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