At Indiana Market & Catering, we’re always whipping something up. We tweak our recipes until they’re just right, develop new ones and revisit old favorites. Lately, we’ve been obsessing over our dips. It may sound like a ridiculously minor detail, but considering the sheer number and variety of items we pair them with (farm fresh crudités; artisanal flatbreads and crackers; chicken, beef and pork skewers, to name a few), we want to make sure they’re perfectly delicious.
We recently held a “dip-off”, testing out a variety of dips at our office, and several new dips made the cut, including: Kalamata Olive Aioli, Miso Dip (made especially for those with peanut allergies, but great for even the most dedicated nut aficionado as well), Roasted Red Pepper & Walnut, White Bean Pesto and Pimento Cheese.
But we just can’t get enough of our all-time classic peanut sauce. Give it a whirl yourself, and you’ll see why (recipe below).
Indiana Spicy Peanut Sauce:
Ingredients:
1/8 Cup Cooled Tea
1 Tablespoon Red Wine Vinegar
1/8 Cup Soy Sauce
¾ Cup Smooth Peanut Butter
1 Tablespoon Sesame Oil
1.5 Cups Mayonnaise
1 Teaspoon Dijon Mustard
¼ Teaspoon Cayenne Pepper
1 Tablespoon Siracha (or to taste)
Directions:
Combine the tea, vinegar and soy sauce. Slowly mix with the peanut butter until smooth. Drizzle the sesame oil into the peanut butter mixture. Add the mayonnaise, mustard and cayenne. Blend in the chili paste slowly. Refrigerate until ready to use.
Sauce will keep up to two weeks, tightly covered.
