You've got the sauce.
Life in the time of coronavirus means that my relatively new boyfriend and I have been living together and sharing all our groceries and meals. Which has been great—but definitely an adjustment. I remember now just how different shopping and cooking for one is from shopping and cooking for two. Case in point: the peanut butter.that used to last at least a month in my single life now disappears in just one week. This man of minepeanut butter.
Here's the trick: You can turn peanut butter, and any other kind of nut or seed butter, into a sauce simply by whisking water into it, right in the jar. Warm water is best because it helps to loosen the nut butter more quickly, and generallyStart with a little less than equal parts warm water to nut butter and add more water as needed, until the sauce is your desired consistency. You'll want it thinner for drizzling, and thicker for dipping.
To make your sauce sweeter, add some honey or maple syrup, and maybe a pinch of cinnamon or a splash of vanilla extract. Almond butter sauce with maple syrup and vanilla sounds lovely to dip some apple slices in, doesn't it? Or how about a cashew butter sauce with lime juice and turmeric to drizzle over? Or add pinches of whatever dried spice you want—start with small pinches, taste, and keep adding until the sauce is where you want it.
Today at lunchtime I pulled a jar of peanut butter off the shelf, and of course there were just a few tablespoons-worth left in there. I added warm water, splash by splash, and whisked it together until a smooth sauce formed, pushing the peanut butter down off the sides of the jar as I went. I threw in some crushed red pepper flakes and a splash of rice vinegar and then drizzled it over two bowls of crisped up leftover white rice and thinly sliced cucumber and celery.
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