I just tipped the jar over & let it all the visible oil drip out--so, most of it, I suppose!
Re: sauces
It adds decadence to a thick soup/stew. I got this inspiration from a Deepak Chopra recipe. Alot of African recipes for soups/stews use peanutbutter, but this is way better. It's fabulous when blended with herbs for a kind of pesto. It makes an awesome "creamy" dressing for noodles or quinoa & veggies. I usually use a little rice vinegar, lime juice, soy sauce, etc. It combines well with spicy stuff like chiles and curry. I've even blended it with silken tofu & herbs for sauces. Search the web & you'll find tons of ideas. Try it in a sort of "hummus" too! Or with roasted pureed red peppers! You're only limited by your imagination. Oh! It's great in a satay kind of sauce/dip as well.