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The Berghoff Café Cookbook
by Carlyn Berghoff & Nancy Ross Ryan

This is yummy not only as a salad dressing for Asian Chicken Salad, but also to dress pasta salads, and as a dipping sauce for blanched or raw vegetables or grilled chicken strips, and to sauce beef, pork, or chicken satay. Keeps for two weeks refrigerated.
Makes 2 cups


    • 3/4 cup creamy peanut butter
    • 3 tablespoons teriyaki sauce
    • 3 tablespoons lemon juice
    • 3 tablespoons minced fresh cilantro
    • 1 tablespoon sugar
    • 1 teaspoon minced fresh garlic
    • 1/4 cup vegetable or peanut oil
    • 1 tablespoon dark sesame oil
    • 1/4 cup water
    • Kosher salt
    • Hot red pepper sauce


In a 1-quart bowl, whisk together all the ingredients except the oils, water, salt, and hot pepper sauce until smooth.

Slowly drizzle in the oils, whisking constantly, until all the oil is incorporated and the dressing is thickened and emulsified.
Whisk in the water.
Season to taste with salt and hot red pepper sauce.

Cover with plastic wrap and let stand for at least 2 hours before using.

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