Sunbutter Dipping Sauce Food
SUNBUTTER DIPPING SAUCE
Instead of the usual peanut butter I opted to use sunflower butter to make my dipping sauce. This is a bit milder then satay or peanut sauce. I'm going to serve over bbq'd chicken, carrot and green salad tonight. If you can't find Ketjup Manis in your grocery store try an Asian Market. Or, make your own, I did and here's the recipe: http://www.recipezaar.com/chef-joeys-ketjap-manis-395074
Provided by Chef Joey Z.
Categories Sauces
Time 10m
Yield 3-4 serving(s)
Number Of Ingredients 4
Steps:
- If you have a small blender like a magic bullet use the small cup and blend the hoisin, ketjap, chili sauce and sunbutter until its incorporated into a thick sauce. Serve with spring rolls or chicken.
- Bon Appetit!
Nutrition Facts : Calories 46.9, Fat 0.7, SaturatedFat 0.1, Cholesterol 0.6, Sodium 344.5, Carbohydrate 9.4, Fiber 0.6, Sugar 5.8, Protein 0.7
SUNBUTTER - BY GAYELORD HAUSER
This is a recipe for something called Sunbutter - first published in 1951in Gayelord Hauser's New Treasury of Secrets. For those of you who don't know Hauser, he was largely responsible for creating the American Health Food industry - a close friend of Marlene Dietrich., he lived a glamorous life every bit as exciting as the starlets who flocked to surround him - and he was his own best advertisement - he outlived them all LOL! My mother loved this recipe first because she couldn't stand margarine - and second because it extended butter which was expensive, and also because it improved butter's fat profile by reducing the cholesterol and sat fats. It is a great recipe - and nice to have in the fridge... it spreads nicely and can be, as the original recipe stated: "For Variety, spike mixture with vegetable salt, your favorite herbs, or fresh garlic" Enjoy!
Provided by Metlantis
Categories Very Low Carbs
Time 10m
Yield 3 Cups, plus, 48 serving(s)
Number Of Ingredients 2
Steps:
- Place butter in bowl and whip with mixer until soft and smooth.
- Gradually add sunflower oil and mix thoroughly.
- Season with salt or herbs (optional).
- Place in refrigerator until solid. Keep refrigerated at all times.
Nutrition Facts : Calories 108, Fat 12.2, SaturatedFat 5.5, Cholesterol 20.3, Sodium 67.5, Protein 0.1
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- Start by wrapping your tofu in a clean, absorbent towel and setting something heavy on top (such as a cast-iron skillet) to drain the excess liquid.
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