Rich Sesame Sauce

Name: Rich Sesame Sauce
Total time: 15 min
Yield: 20 to 25 servings
Cuisine: chinese
Ingredients: 1/4 cup tahini; 1/2 cup crunchy peanut butter; 1/2 cup freshly brewed tea or water; 2 tablespoons chili oil; 2 tablespoons sugar; 3/4 cup light soy sauce; 1/2 cup sesame oil; 2 tablespoons finely minced garlic; 1/4 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 1/2 tablespoons roasted Sichuan peppercorns (see note); Freshly ground pepper to taste; 1 cup finely chopped scallions, green and white parts combined

By Craig Claiborne and Pierre Franey

Total Time: 15 minutes, plus refrigeration
Rating: (0)
Comments: Read comments

Featured in: HOME COOKING FOR 200 GUESTS

or to save this recipe.
Subscriber benefit: give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share
Print Options
Include recipe photo

Ingredients

Yield:20 to 25 servings

¼cup tahini
½cup crunchy peanut butter
½cup freshly brewed tea or water
2tablespoons chili oil
2tablespoons sugar
¾cup light soy sauce
½cup sesame oil
2tablespoons finely minced garlic
¼cup red wine vinegar
2tablespoons Chinese black rice vinegar, available in Chinese and Oriental grocery stores and supermarkets
6tablespoons corn, peanut or vegetable oil
1½tablespoons roasted Sichuan peppercorns (see note)
Freshly ground pepper to taste
1cup finely chopped scallions, green and white parts combined

Ingredient Substitution Guide

Opt out or contact us anytime. See our Privacy Policy.

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.

Tip

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.