Faux Peanut Sauce

Dipping sauces are a huge stumbling block for people who have adverse reactions to MSG. Nearly every worthy sauce for dumplings has a strong MSG component. Asian sauces in particular, view MSG as a necessary ingredient, and Western industrial food companies have followed suit. Complimenting dumplings is a struggle.

This sauce is a not an imitation of Vietnamese Peanut sauce; rather, it is an homage. Several of the flavors have been lifted from Vietnamese cooking, but the sauce stands on its own. Some of the ingredients are European and one, Saba, is from medieval Italian cooking.

Faux Peanut Sauce

2TBS fresh ginger

1 clove garlic

1 lime, juice only

1 TBS saba (medieval Italian grape-based sweetener and thickening agent)

3 TBS peanut butter

½-1 tsp hot pepper sauce

½ tsp white wine vinegar

3TBS white wine

1 cup vegetable broth at room temperature

1 TBS rice flour

Chopped peanuts (optional)

In food processor combine all the ingredients but the broth and flour. Process. Transfer the puree to a pot set on medium high burner. Suspend the flour in a small bowl of the broth, then add to puree. Add the rest of the broth, stir until sauce is reduced to preferred consistency. Garnish with nuts before serving.

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