I know people who are extremely picky and almost snobby about their sauces. I hate to admit that I have become this way with my peanut sauce. I used to love going to the local Thai Restaurant to feast on chicken and beef satay with a few extra sides of peanut sauce. However, once I learned to make my own peanut sauce I developed a hate for the recipe offered by our local spot. Once you get your hands on a recipe that has a beautiful base and you learn to tailor it to your own tastes it is extremely difficult to have anything but your own. This stuff is good with satay (naturally), egg rolls, rice, veggies, pita and of course on its own by the spoonful. A batch of this stuff doesn’t last long in our home. It is savory and creamy with a nice finishing kick. There are a few ingredients that can be a bit pricey (sesame oil and rice vinegar) but think of them as pantry staples because I guarantee you’ll be making more of this sauce. Perry gave 5 stars and here is why:
“Kelsey has been developing her peanut sauce since she learned how to make chicken satay years ago. It feels as though every time she makes this stuff it gets better and better. I asked her to write down the exact ingredients and measurements because it was so excellent. She advised me that this time she finely chopped peanuts in our blender to mix in giving it a crunchy texture and an even nuttier taste. The spice at the end is great. It isn’t too overwhelming but it does heighten the experience that is this sauce. I call it an experience because I cannot stop eating it until I dip everything I can find in the fridge in it. Creamy perfection!”
Serves: 12+ Calories: 102 per 1 tbsp serving Time: 10 minutes
- 1/4 cup of peanuts, unsalted if you can help it
- 1/2 cup of peanut butter
- 1 tbsp fresh minced ginger
- 1/3 cup low sodium chicken broth
- 1 tbsp honey
- 1/4 cup low sodium soy sauce
- 3 tbsp rice vinegar
- 3 tbsp sesame oil
- 3 cloves of garlic
- 1 tbsp garlic chili sauce (add more or less to your taste. I you don’t like heat don’t add it. If you like a little kick add a fraction of this amount. Tailor it to your taste.)
- 1/4 tsp red pepper flakes, for garnish
- Grind the peanuts in a blender or food processor so that they are finely chopped. It will feel like a paste to the touch but look like grainy sand to the eye. Remove from the blender/processor and set aside
- Blend/process the peanut butter, ginger, chicken broth, honey, soy sauce, vinegar, oil, garlic, and chili sauce until smooth.
- Hand mix in the chopped peanuts until evenly mixed.
- Garnish with red pepper flakes and serve.
- Enjoy with anything you can get your hands on 🙂
*Photo is an original belonging to me