Sesame Paste
Master

Makes about 5 cups
 

• 1cup scallions sliced
• 1/4 cup chopped cilantro
• 1 tablespoon sambal
• 2 tablespoons naturally brewed soy sauce
• 2 tablespoons Shaoxing wine or dry sherry
• 2 cups creamy peanut butter
• 1 cup Chinese sesame paste
• 1 tablespoon dry Chinese mustard, reconstituted in 1 tablespoon water
• 1 1/4 cups naturally brewed rice vinegar
• 2 cups creamy peanut butter
• 1 cup Chinese sesame paste
• 1 tablespoon sugar
• 1/4 cup water
• Kosher salt and freshly ground black pepper, to taste

In a food processor fitted with a sharp blade, scallions, cilantro, sambal, soy sauce, Shaoxing, Chinese mustard, and half the rice vinegar and blend; once mixture starts to come together, add in remaining rice vinegar. In a large bowl, combine peanut butter, sesame paste, sugar and blended mixture. Whisk together until combined, adding water if too thick. Check for flavor and season with kosher salt and freshly ground black pepper if necessary. When room temperature, store Sesame Paste in an air-tight jar and place in the fridge.