Roasted Shallot Peanut Sauce

1. 1

   Preheat the oven to 375u00b0F.

2. 2

   Place the shallots on a parchment-covered baking sheet and roast until they are very tender and the juices have started to ooze out, 30 to 35 minutes.

3. 3

   Let the shallots cool slightly, and then squeeze the pulp out of the skins.

4. 4

   Place the shallot pulp and all the remaining ingredients in a food processor or blender, and blend until smooth.

5. 5

   I used the mortor and pestle for this step.

6. 6

   The sauce will keep, covered and refrigerated for up to a week.

7. 7

   Warm before serving or bring to room temperature.

8. 8

   Works great on a buffet table.

* Per serving · 4 servings · Values may vary.

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