| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Mexican |
Sauces |
1 |
Servings |
INGREDIENTS
| 2 |
c |
Toasted cashew pieces |
| 3 |
c |
Water or milk |
| 2 |
ts |
Freshly grated ginger |
| 2 |
ts |
Tamari |
| 1/2 |
ts |
Salt |
INSTRUCTIONS
Puree' until very smooth in blender. Heat gently. Stir from the bottom as
you serve.
If you want a thicker,creamier sauce that goes a little further make a
roux: melt 3 TAB butter wisk in 3 TAB Flour Cook, whisking over low heat
2-5 min. Whisk in heated cashew puree', and wook an additional 8-10
minutes.
Serve over steamed or sauteed vegetables and/or grains or fish. Top with
scallions.
From: Western Mexican Cookbook
Posted to MM-Recipes Digest by Harrison <littlebear@mindspring.com> on Mar
01, 1998
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