I made some peanut sauce with a recipe I like from thai food tonight and froze some of it. I want to use it for wraps and such, but while the flavor is great, when the sauce isnt hot, it becomes solid, instead of saucy, making it hard to use.
Are there any recommendations for thinning sauces like this without altering the flavor too much? I dont think adding coconut milk will help, because often times coconut milk can be close to solid at room temperature. Do I just use water and make sure to add it while it is still simmering so that it doesnt separate?
Thanks.
Are there any recommendations for thinning sauces like this without altering the flavor too much? I dont think adding coconut milk will help, because often times coconut milk can be close to solid at room temperature. Do I just use water and make sure to add it while it is still simmering so that it doesnt separate?
Thanks.