Peanut Sauce

The addition of a little rice vinegar and fresh ginger go a long way in bumping up the flavor.

I adapted my peanut sauce recipe out of the Rebar cookbook from a great vegetarian restaurant in Victoria, BC. You just want to eat it out of the jar. 1/2 C all natural PB 3 minced garlic cloves 1/4 C grated ginger 1 T honey juice of one lime 1 T sesame oil 1 tsp sambal oelek 3 T soy sauce 2 T rice wine vinegar I chop up the garlic and ginger in a mini food processor before adding the rest of the ingredients. Addictive!

This recipe is missing some key ingredients: ginger, rice wine vinegar and sesame oil.

I always read the author’s introduction to recipes. This one states, “There are many ways to make a peanut sauce, but the essential ingredients include ground peanuts, something savory (kecap manis or hoisin are common) and fragrant aromatics, like ginger, galangal, tamarind and chiles.” It is a versatile base that is customizable. Before commenting it would be great if others read the introduction.

Some will cringe but I love this sauce with French Fries.

This sauce is delicious. It also makes a great Asian inspired coleslaw. Just toss with a bag of shredded cabbage/slaw mix.

There is no single "right" way to make peanut sauce. I have many such recipes, and they are all wonderful in their own way. I thought this version was lovely, especially with the tang of the lime. Peanut butter can be hard to whisk, especially if you use a thick, natural peanut butter and the room is cold. If you put the ingredients in a saucepan over a low flame, the heat will soften the peanut butter and make it easier to blend with the other ingredients.

I recognize the recepe of my indonesian grandmother, she prepared saté ayam, small sticks of grilled chicken covered with this sauce and fried onions. She also added coconut milk to the sauce.

This sauce was perfect with rice, baked tofu and veggies. The lime juice adds a bright pop of flavor.

I've making a satay sauce that is very similar to this for years. As someone else noted, fresh ginger and rice wine vinegar are a great add, and tamari instead of shoyu. We use natural peanut butter and don't add the sugar. BTW - peanut butter is such a dominant flavor that it can easily overwhelm the other ingredients, so I just eyeball everything knowing that it all comes together in the end.

That’s the sauce used for the Indonesian Peanut saute in Noodles and Company. With some chopped, toasted peanuts on top and a bit of chili flakes.

Using tahini instead of peanut butter also works well.

seems like the sauce should last a lot longer than than four days.

This is very similar to mine, except that I use mirin instead of honey. And a lot of sweet soy sauce, some fish sauce and keep tasting till it seems right. I use TJ Thai wheat noodles, which I cook and toss in sesame oil while hot. Once they cool down, I add in the sauce, toss and chill. To serve, I add scallions, cucumber, peanuts and cilantro. My family loves them.

What, no grated ginger? I also like to add something sweet, like duck sauce, honey, maple syrup or tamarind.