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3/4 cup coconut milk 1/4 teaspoon cayenne pepper Salt, optional
Whisk the butter, milk, and pepper together in a medium saucepan over medium heat. Taste and add salt, if desired. Heat until sauce is warmed through. Serve over grilled chicken, pork, or rice. Cashew Butter: 2 tablespoons honey 1/3 cup walnut oil 10 ounces (approximately 2 cups) roasted cashews 1/2 teaspoon salt Place the honey in a microwave-safe container and heat in the microwave for 15 seconds. Remove from the microwave and add the oil to the container. Place the nuts and salt in the bowl of a food processor and pulse for 5 seconds. Then, while the processor is running, very slowly drizzle in the honey and oil. Process until an emulsion is formed and the mixture is smooth; this will take approximately 45 seconds to 1 minute. If the mixture is too thick and doesn't spread easily, add a little more oil. Yield: Approximately 1 to 1 1/2 cups Other Recipes from this Episode
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