Ginger Peanut Satay Sauce with Ginger Shrub
This sauce has multiple uses: grilled chicken, tofu, beef, or shrimp skewers; rice or noodles with stir-fried vegetables; as a dip for raw veggies or spring rolls.
1/2 C. ‘natural’ peanut butter, smooth or crunchy
1/4 C. Tait Farm Ginger Shrub
1 tsp. grated fresh ginger
2 Tbs. tamari soy sauce
1 clove garlic, finely minced
1/4 tsp. cayenne pepper (more to taste)
1/4 C. water
Combine all ingredients in a food processor or blender and pulse until smooth and creamy.