Total Calories: 3
Yield: 1 1/2 cups
1. Place the peanut butter, lemon juice, shoyu, garlic, and cayenne pepper in a saucepan. Stir until well blended and smooth. Slowly add the water and continue to stir.
2. Place over medium-high heat. Stir constantly with a wire whisk until the sauce boils and becomes thick.
3. Use immediately or refrigerate in a covered container up to four days.
For a Change . . .
* For an even richer taste, use balsamic vinegar instead of lemon juice.
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