I hope you have had an opportunity to check out my new You Tube Channel: JennyJennyGenesis! We are having a blast making all kinds of meatless meals for your Fridays this Lent. Today we made two sauces: Chinese Peanut Sauce, and Pesto!
Chinese Peanut Sauce
From Mollie Katzen’s Moosewood Cookbook
I usually double or triple this recipe as it keeps well and can be used in several wonderful ways! Over rice, noodles, vegetables, or as a dip for lettuce wraps!
2 chopped onions
4 crushed cloves fresh garlic
1 Stick salted butter
3 TBS flour
3-6 cups milk, half and half, coconut milk (anything creamy will work)!
7oz jar of Pesto
Parmesan Cheese to taste
Cook the chopped onion in olive oil until translucent, then add crushed garlic to pan, cooking until fragrant. Set aside and add stick of butter to pan. Then add 3 tablespoons of flour to pan and stir with a whisk to create a golden paste, called roux which will thicken your sauce. Once the butter and flour have been combined and heated through, slowly add the creamy substance of your choice. We used half and half and coconut milk in the video but we have successfully used sour cream and water in a pinch! The point is you use anywhere from 3-6 cups of liquid to the pan and stir slowly until you have the desired consistency. We ended up adding approximately 6 cups to ours. The viscosity was thick enough to coat a spoon! Then we added back in the onion and garlic and a 7oz jar of pesto. I prefer the Costco brand pesto but have had great success with the other grocery store brands as well.
Mix it all together over low heat and pour over noodles, adding fresh shredded parm to taste. I recommend a hearty handful! Enjoy!