Roasted Shallot Peanut Sauce

Recipe by riffraff
READY IN: 45mins
YIELD: 2 cups
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat the oven to 375°F.
  • Place the shallots on a parchment-covered baking sheet and roast until they are very tender and the juices have started to ooze out, 30 to 35 minutes.
  • Let the shallots cool slightly, and then squeeze the pulp out of the skins.
  • Place the shallot pulp and all the remaining ingredients in a food processor or blender, and blend until smooth.
  • I used the mortor and pestle for this step.
  • The sauce will keep, covered and refrigerated for up to a week.
  • Warm before serving or bring to room temperature.
  • Works great on a buffet table.
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