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Creamy Maple-Peanut Butter Sauce

Source of Recipe

From "Maple Syrup Cookbook" by Ken Haedrich


Recipe Introduction

"Nothing this simple should be so delicious and versatile, but it is. We use this creamy sauce on pancakes and waffles, over granola, or on ice cream, many cakes, hot cereals, muffins, sliced bananas — anywhere a thick peanut butter and maple emulsion would be at home. Using the blender gives you the best consistency: thick and light. This will keep nicely in the fridge, but you'll probably have to whisk in a bit of water, no more than a teaspoon at a time, to smooth it out when you use it."

List of Ingredients

â—¦ ¾ cup smooth peanut butter
â—¦ â…“ cup pure maple syrup
â—¦ â…“ cup water
â—¦ Lemon juice as needed
â—¦ Pinch of salt


Recipe

Combine the peanut butter, maple syrup, and water in a blender. Blend until the mixture is smooth and creamy, and has a fairly thick consistency. It should either stick to a spoon or fall off in thick clumps. Stop the blender and scrape down the sides with a rubber spatula, if necessary.

Taste the sauce, adding a bit of lemon juice, ½ teaspoon at a time, and a pinch of salt to perk up the flavor. Transfer to a storage jar or small bowl, cover, and refrigerate.

Makes 1 to 1 ¼ cups