Hazelnut sauce

1. Pour walnut paste, soy sauce, lemon juice and maple syrup into the jar. There is a minimal amount of maple syrup, but it is worth keeping a little bit of it - maple syrup emphasizes the natural sweetness of the nuts and adds a nice finish to the sauce.
2. Squeeze the garlic through the press and add to the remaining ingredients, mix.
3. When the ingredients are combined and everything is thick, add 2 tablespoons of warm, even hot water and mix thoroughly.
4. Add spices: paprika, chilli, pepper.
5. Try it, if the sauce is not salty enough or not sour enough add a little salt (usually not needed) or a little lemon juice.
6. Set aside for 15 minutes for the aromas to penetrate and pass through each other.

Peanut sauce – application in the kitchen:

- perfect for vegetables and any salads

- goes well with salads with strawberries

- goes well with vegetables cut into bars or strips

- the sauce is the perfect companion for vegetable and fruit and vegetable rolls, those in rice paper, and those wrapped in lettuce leaves

- great for grilled vegetables, vegetable skewers ... I think it will also be brilliant with chicken and prawns