This smooth peanut sauce is versatile, easy to make, and keeps for five days in the fridge. It’s delicious on egg or buckwheat noodles with lots of crisp vegetables, or used as a dressing for chopped or grilled salads. Rewarm gently over very low heat to loosen after refrigeration. Recipe by Susie Middleton.

Yields 1 1/2 cups

1 large or 2 medium garlic cloves, peeled
4 thin slices fresh ginger (unpeeled)
2/3 cup natural, smooth peanut butter, well stirred
1/3 cup canned coconut milk (not lite, well-mixed)
2 tablespoons dark brown sugar
2 tablespoons fresh lemon juice
2 tablespoons low-sodium tamari
2 1/2 teaspoons Asian chili-garlic paste
1/4 cup hot water

Put the garlic and ginger in the bowl of a food processor. Pulse until finely chopped. Add the peanut butter, coconut milk, dark brown sugar, tamari, lemon juice, and chili-garlic paste. Process until smooth, scraping down the sides of the bowl as necessary. Add 1/4 cup hot water and process again (scraping as necessary) until loosened and smooth. Store covered in a glass container in the fridge.