My Go-To Peanut Sauce

Diets

Vegetarian
Gluten free

Ingredients

Produce
- 1 clove Garlic, medium
- 1 1 inch piece Ginger

Condiments
- 1 tbsp Honey
- 1/2 cup Peanut butter, smooth
- 1/4 cup Soy sauce or tamari
- 1 tsp Sriracha

Oils & Vinegars
- 2 tbsp Rice vinegar
- 1 tbsp Sesame oil, toasted

Liquids
- 1/4 cup Water

Found on blossomtostem.net

Description

This is a simple sauce with a big payoff. I’ve made many different variations on it over the years. Sometimes I use sugar instead of honey (which would make it vegan) or limes instead of rice vinegar or sambal oelek instead of sriracha. Sometimes I up the hot sauce for extra heat. I’ve skipped the ginger if I don’t have any around. It’s a flexible sauce that you can adapt to your tastes. I used to make it with natural peanut butter, and philosophically I still think I should use the natural stuff, but I just think it tastes better with Skippy, and for now I’m okay with that. I like to make it in a wide-mouth pint jar and blend it in the jar with a stick blender, which means I don’t need to transfer it to another container for storage and makes for easy clean up, but you could also use a blender, food processor, or even just stir until it comes together. This is great on any long skinny noodles you like. I often use it on soba noodles, good old fashioned thick spaghetti, or rice noodles (lately I’ve been loving this on Tinkyada brown rice spaghetti, which happen to be gluten free). I’ve used it as a dressing on a cabbage and carrot slaw and drizzled it over a bowl of blanched sugar snap peas. It would also make a good dipping sauce for satay, tofu, fresh vegetables, or spring rolls. It’s also pretty good right from the spoon.

Directions

Combine all of the ingredients in a wide-mouth pint jar and zizz with a stick blender until smooth (alternately, blend in a blender or food processor or stir in a bowl until thoroughly combined). Add a little more water if you’d like your sauce thinner. I usually go with about 1/3 cup total, but depending on the thickness of your peanut butter, you might want an extra tablespoon or two to thin it to your preferred consistency.
Store in an airtight container (if you blended it a jar, just screw on the lid) in the refrigerator. Keeps for at least two weeks (probably safe for longer).

Nutrition

Calories: 230 kcal

Serves: 2 cups
Prepare: PT3M
Cook Time: PT2M
TotalTime: PT5M

blossomtostem.net

1334 0 2017-04-14 04:29:47

Title:	My Go-To Peanut Sauce
Descrition:	My Go-To Peanut Sauce. A recipe for my favorite easy peanut sauce. Comes together in about 5 minutes. Perfect for peanut noodles, satay, vegetables...

My Go-To Peanut Sauce

Produce
- 1 clove Garlic, medium
- 1 1 inch piece Ginger

Condiments
- 1 tbsp Honey
- 1/2 cup Peanut butter, smooth
- 1/4 cup Soy sauce or tamari
- 1 tsp Sriracha

Oils & Vinegars
- 2 tbsp Rice vinegar
- 1 tbsp Sesame oil, toasted

Liquids
- 1/4 cup Water

The first person this recipe

blossomtostem.net

1334 0

Found on blossomtostem.net

Site Name

Blossom to Stem

Site Title

My Go-To Peanut Sauce

Site Description

My Go-To Peanut Sauce. A recipe for my favorite easy peanut sauce. Comes together in about 5 minutes. Perfect for peanut noodles, satay, vegetables...