Peanut Free Satay Sauce

• ½ Jar Telegraph Hill Dukkah Butter
• 1 Tablespoon Soy Sauce
• Juice of two limes (or lemons in a pinch)
• ½ Chili (seeds and all)
• 1 Tablespoon Honey
• 1 Garlic clove
• ½ Onion diced (red or white)
• 100ml water (or Coconut milk, or coconut cream)          

1.  Drain the oil from the top of the Jar of Telegraph Hill Dukkah Butter into a saucepan.
2. Over a low heat slowly cook the onion and garlic until soft. Do not allow to colour
3. Add the chili and cook for another 30 seconds.
4. Remove from the heat and add Telegraph Hill Dukkah Butter, soy sauce, lime juice, and honey.
5. Stir well
6. Add the water (or coconut milk/cream) and stir until smooth.
7. Add a little boiling water if the sauce is too thick

 Water will give you a lighter sauce, coconut cream a heavier creamier sauce and coconut milk somewhere in between.

 This is a must for kebabs or BBQ skewers of any sort but also a great dip with toasted naan breads, vegetable crudités or as a sauce for pita pockets or sandwiches. Try sprinkling Telegraph Hill Dukkah on top for added crunch.