Burnt Almond Peanut Mustard Sauce
Burning the whole grain mustard with the nut butters, just a tad, creates a richer flavor achievement. Combined with garlic, ginger, sugar, onion snow, coriander and Balsamic vinegar – that’s the base. To serve: combine with plain plant yogurt and light sesame oil. Serve over rotini pasta and garnish with fresh sweet pepper dice and fresh ginger matchsticks!
Makes 4 cups base sauce
3/4 c. fresh ground almond butter
1/2 c. non-hydrogenated chunky peanut butter (the type where the oil rises to the top)
1/2 c. whole grain mustard
3 c. water, in 1/2 c. intervals
1 t. salt
fresh grind black pepper to taste – I do lots
1 T. garlic powder
2 t. ground coriander
1 t. dry mustard
1 t. powdered ginger
1 T. granulated sugar
1 T. Balsamic vinegar
1 T. liquid smoke
1/4 c. fresh yellow onion snow (peel and grate over small holes of hand grater till it sloths off like snow)
- If using large amounts for other dishes, use a food processor and process till it turns to snow. You’ll know when you see it happen. Be sure to omit tough outer petals of the onion.
12 oz. jar sweet red roasted peppers, including liquid from jar – fine diced
1 c. plain plant yogurt – I used Forager brand
2 T. light sesame seed oil
salt and pepper to taste
1 lb. dried pasta – I used rotini, DaVinci brand
fresh fine dice sweet red and/or green pepper
tiny matchsticks fresh peeled ginger
- peel a thumb size fresh ginger, stand on end or side and slice into very thin planks, stack and cut into matchsticks
1- In medium-size saucepan, over medium heat, combine almond and peanut butters, mustard and 1/2 cup water, mash it up just a little, then let set till contents begin to smoke and burn on the bottom only.
2- Remove from heat and immediately add 1/2 c. more water, stirring till incorporated. Cook till very hot.
3- Add remaining 2 c. water, again stirring to incorporate. Cook about 10 minutes, stirring often.
4- Now add remaining ingredients, except ADD-ONS and garnishes, stirring to disperse evenly, then continue to cook on low heat for about 30 minutes, stirring often. The sauce will be fairly thin.
5- Salt to taste, cool to room temperature, then store covered in refrigerator overnight OR LONGER.
6- When ready to use, when you remove cover, note how much it thickened. Remove from refrigerator and reheat in saucepan.
- This is when I measured the yield, after chilled, not while it was hot and more fluid.
7- Now add the ADD-ONS: YOGURT, SESAME OIL and salt and pepper to taste.
8- Cook pasta, I used rotini, according to package instructions. Drain well, return to pot, add a little oil, salt and pepper, then toss.
9- You can either add all the sauce, toss, plate and garnish. Or, plate the pasta, top with sauce then garnish. Topping the pasta makes a more attractive presentation.
- Use approx. 1/2 cup sauce to 1 cup cooked pasta, or as you like it.