NutShed Peanut Butter Satay Sauce

This sauce is a staple of ours and can we whipped together quickly with
very little ingredients to be added to rice bowls, as a base for curry, or
simply as a dipping sauce. Both original and crunchy honey roasted
peanut butter work perfectly so use your favourite.
1 shallot
1 clove of garlic
1 tsp sesame oil
1 tbsp soy sauce
500ml stock (an organic stock cube is perfect)
3 tbsp NutShed peanut butter
2 tbsp brown sugar
Sweat the shallot, garlic and a bit of neutral oil in a small saucepan on a
low heat, until the onion is soft and translucent. Add in the sesame oil
and soy sauce and cook for a minute or so, then add the stock. While its
simmering, add the peanut butter and brown sugar and whisk gently,
until it all comes together. Just when you think it’s not going to happen,
the sauce will become smooth and velvety. Let this reduce on a very
low heat until it reaches your desired consistency, 5 minutes or so. Have
a taste and add more soy or sugar, very little at a time, depending on
your taste buds. Keep any leftovers for 3 days in the fridge & add a drop
of water before reheating.