Thai Peanut Sauce

Use as a dip for Thai fresh rolls or as a base for another Thai dish.

Ingredients
1 plum tomato, chopped
1 tablespoon peanut oil
1 teaspoon red chili paste
4-6 tablespoons coconut milk
1 tablespoon roasted ground peanuts
2 teaspoons sugar
1 teaspoon lemon
2 teaspoon soy sauce

Steps
Fry one chopped tomato in a tablespoon of hot oil until it begins to breakdown. Turn down the heat a little, add red chili paste and fry until paste is fragrant. Add coconut milk and ground peanuts. Watch the consistency and add a little more coconut milk or water, if necessary. The sauce should be rich and glossy. Serves 1.

Joanna McGowan, July 2008
May Kaidee Cooking School - Bangkok, Thailand

White Fish Sauce

In a blender place:
2T capers
2t crushed garlic
Kalamata olives pitted
2 roasted red bell peppers (bottled)
Blend (puree)

RU

Lemon-Garlic Butter Sauce

Ingredients
1/2 cup clam juice
1/2 cup dry sherry
1/2 cup whole milk
1 Tbsp minced garlic
1 Tbsp minced shallots
1/2 bay leaf
1 Tbsp unsalted butter
1 Tbsp flour
3/4 pound (3 sticks) unsalted butter
1 teaspoon salt
1 teaspoon white pepper
1 Tbsp lemon juice

Steps
1. Reduce first six ingredients (clam juice, sherry, whole milk, garlic, shallots, bay leaf) by half in a small saucepan, cooking on medium to medium-high heat.

2. In a separate saucepan (1-qt minimum) prepare the roux. Heat one tablespoon of butter in the saucepan on medium heat until it is foamy. Sprinkle in the flour, stirring a couple of minutes with a metal whisk until well mixed (but not browned).

3. Slowly add the reduced mixture to the roux, stirring quickly to incorporate. When you first add some of the mixture, the roux will bubble up. Just keep adding the mixture and keep whisking to incorporate.

4. Lower the heat to low. Slowly whisk in the butter, 2 tablespoons at a time. Add lemon juice, salt, and white pepper. Add some more clam stock if the sauce is too thick. Makes about 2 cups.

Adapted from Chef David Lamonica of Scott's Seafood in Folsom, CA
www.simplyrecipes.com