Rich Sesame Sauce
Updated February 3, 2016
- Total Time
- 15 minutes, plus refrigeration
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Ingredients
¼ cup tahini
½ cup crunchy peanut butter
½ cup freshly brewed tea or water
2 tablespoons chili oil
2 tablespoons sugar
¾ cup light soy sauce
½ cup sesame oil
2 tablespoons finely minced garlic
¼ cup red wine vinegar
2 tablespoons Chinese black rice vinegar, available in Chinese and Oriental grocery stores and supermarkets
6 tablespoons corn, peanut or vegetable oil
1 ½ tablespoons roasted Sichuan peppercorns (see note)
Freshly ground pepper to taste
1 cup finely chopped scallions, green and white parts combined
Nutritional analysis per serving (20 to 25 servings)
4 grams carbs; 141 calories; 7 grams monosaturated fat; 4 grams polyunsaturated fat; 2 grams saturated fat; 13 grams fat; 1 gram fiber; 292 milligrams sodium; 3 grams protein; 2 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Combine the sesame paste and peanut butter in a mixing bowl. Start beating with a wire whisk while gradually adding the tea or water. Stir until smooth.
- Step 2
Add all the remaining ingredients except the chopped scallions. Cover and refrigerate. This sauce may be made as far in advance as 24 hours. Stir in the scallions just before serving. This can also be used as a cold sauce on cold noodles or poached chicken.
Place peppercorns in a heavy skillet and cook over moderately low heat about three minutes, or until dark brown and aromatic. Grind to a powder using a coffee or spice grinder, or blender.
Private Notes