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John Mertz 4 months ago
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      Sauces/Pad Thai Sauce.md

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Sauces/Pad Thai Sauce.md View File

@@ -13,7 +13,7 @@ Yields: 4 cups; 12 servings
* 1 1/2c veg stock
* juice of 2 limes

Melt peanut butter with a few teaspoons of stock. Once fully liquified, add remaining ingredients, shisk thoroughly together and bring to a slow boil. Reduce heat to low and whisk rapidly for 1 minute.
Melt peanut butter with a few teaspoons of stock. Once fully liquified, add remaining ingredients, whisk thoroughly together and bring to a slow boil. Reduce heat to low and whisk rapidly for 1 minute.

Portion into air-tight jars. Refridgerate or freeze if not being used in 1 week.



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