1/2 Cup Peanut Butter 1/4 Cup Honey 1 Tablespoon Vinegar (Rice Wine, Cider or Sherry) 2 Teaspoons Toasted Sesame Oil 1 1/2 Teaspoons Soy Sauce Pinch salt, if peanut butter is unsalted 2 to 4 Tablespoons water
1. Combine all ingredients except water in non-aluminum bowl.
2. Add enough water to yield thick dipping consistency.
3. Sauce may be made up to 2 days ahead and kept refrigerated.
4. Serve at room temperature.
