Description
This lectin-free satay sauce is creamy, sticky, rich, and the perfect accompaniment to lectin-free chicken satay. But feel free to pair it with other dishes. It works well with stir-fries, cabbage, beef, and makes for a perfect creamy dressing for a chicken salad.
Ingredients
- 1 shallot, finely chopped
- 1 garlic clove, smashed and chopped
- 3 heaping tablespoons roasted tahini
- 1 teaspoon hazelnut butter
- 1/2 teaspoon local honey or yacon syrup
- 3 tablespoons extra virgin olive oil
- 1 tablespoon capers, rinsed
- 3 tablespoons lemon juice
- zest of one small organic lemon
- 8 teaspoons cold water
- 1/8 cup liquid coconut milk
- 3 drops of red Tabasco or more if you prefer a hot sauce
- 1 pinch (top of knife) of each: sea salt, ground pepper, ginger powder, cumin, turmeric
Instructions
- In a small saucepan, sautee the shallot and garlic clove in a little bit of olive oil until translucent and fragrant.
- Add all the ingredients to a blender, including the content of the saucepan, and blend until creamy. If it needs more liquid add a little bit more water or coconut milk.
- Taste and season with more salt and pepper, lemon juice, and Tabasco to suit your taste.