Only one thing is sure at this point. This concoction can be used as a sauce to punch up the volume of a meat and salad dinner. That’s what Mrs J did today.

But the batch is big enough to last for more than one meal (you don’t need much more than a tablespoon to kick a good sized steak up a notch). So Mrs J is also going to try it as a marinade for tofu.

Maybe it’s not a sauce. Maybe it’s a marinade. Maybe it’s both!

Combine the following in a bowl: 2 tablespoons soy sauce, 0.5 dl white wine vinegar, 1 tablespoon peanut butter, 2 garlic cloves (minced), 1 tablespoon fresh minced ginger, juice and zest of 1 lemon, 1/4 teaspoon cayenne pepper and 2 teaspoons sesame oil.

Slowly whisk in 0.5 dl olive oil.