Thai Peanut Sauce

 Ingredients 

▢1/2 cup peanut butter natural, unsweetened

▢2 tablespoons low sodium soy sauce

▢1 tablespoon rice vinegar

▢2 tablespoons brown sugar

▢2 teaspoons chili garlic sauce more or less to taste

▢1 tablespoon fresh lime juice

▢3 garlic cloves pressed or grated

▢1 tablespoon ginger root grated

▢2-4 tablespoons warm water

Instructions 

Combine all ingredients except water.  Whisk to fully combine.

Add water, 1 tablespoon at a time, until desired consistency is reached. I normally use 2 tablespoons for a sauce and up to four if using it for a dressing. 

Peppercorn Sauce

This is a wonderful accompaniment to steak.

Ingredients:
1 tablespoon unsalted butter
1 1/2 tablespoons chopped shallots
2 tablespoons red, green, white and black peppercorns
1/2 cup Cognac or Brandy (bourbon works as well)
3 tablespoons undiluted veal/beef demi-glace
3/4 cup heavy cream

In saute pan, melt the butter over low heat.  Add the shallots and peppercorns and saute for 5 minutes, or until softened.  Add Congac and raise the heat to medium and cook until the Cognac is evaporated. Add 3/4 cup of water and the demi-glace.  Bring to boil and stir until the demi glace is dissolved. Add the cream and bring to simmer.  Cook for about 5 minutes or until thickened.  Season to taste with salt.

Makes about 2 cups

Shrimp Remoulade

1/3 cup horseradish mustard
3/4 teaspoon Cayenne pepper
1/3 cup tarragon vinegar
2 cloves garlic (finely chopped)
3 tablespoons cat sup
2 tablespoons paprika
1 teaspoon salt
1/2 cup olive
1/2 chopped green onions
1lb peeled, cooked shrimp