|Onion||1 , finely chopped|
|Garlic||2 Clove (10 gm), crushed|
|Salad oil||2 Tablespoon|
|Dry white wine||1 Cup (16 tbs)|
|Dry sherry||1⁄4 Cup (4 tbs)|
|Soy sauce||1⁄4 Cup (4 tbs)|
|Tomato puree||2 Tablespoon|
Saute onion and garlic in oil in a saucepan until golden.
Add wine, sherry, soy sauce and tomato puree.
Bring to the boil and simmer until reduced by a third.
Add peanut butter and mix thoroughly.
Use sauce to baste and serve with satays.