Quick and easy Peanut Sauce that's just the right blend of creamy, savoury, sweet, citrusy,tangy and a little spicy. Drizzle it on everything!
PREP TIME: 5 minutesminutes
COOK TIME: 0 minutesminutes
TOTAL TIME: 5 minutesminutes
Servings: 6¼ cup servings (makes a total of about 1.5 cups / 360 mls)
Ingredients
½ cup (125grams)peanut butteror seed butter (almond/cashew butter works well too)
3tablespoonssoy sauce or Tamari, or coconut aminos
1tablespoonstoasted sesame oil, omit to make oil-free
1mediumlime, zest and juice
2clovesgarlic, (just use 1 if you want a more subtle garlic flavour)
1inchpiece fresh ginger
2tablespoonsmaple syrup, or brown or coconut sugar
2 to 3teaspoonsSriracha, or sambal oelek (or other hot sauce)
up to ½ cup (120mls)water or canned coconut milk, to thin as necessary
INSTRUCTIONS
Add all ingredients except the water/coconut milk to a blender or food processor. Blend until smooth. If you don't have a high powered blender you might need to add a small drop of the water or coconut milk right away to get things going. Once smooth, add water or coconut milk to thin as necessary. The amount of liquid you need to add will depend on how thick or runny your peanut butter is and what your intended use for the sauce is. For instance if making the sauce to coat noodles you will need to make it thinner than you would if you intend to use it for dipping.
No blender?
If you don't have a blender, grate or mince the garlic, ginger and zest very finely, then whisk everything together in a bowl.
NOTES
Use the recipe as a guide and adjust to taste. Add more or less garlic, lime, hot sauce, maple syrup or ginger. Taste and tweak as you go.Adjust the thickness to suit your needs - For example, as a dip you should add less liquid to make it thicker and if you intend pouring it on salads or tossing it through noodles you will need to add a little more liquid to make it thinner.Peanut allergy? - Use a different nut or seed butter. The sauce is great with almond butter or cashew butter and also works well with sunflower seed or pumpkin seed butter.Storage - Make the sauce and store it in a jar in the fridge. It keeps really well in the fridge for about 7 to 10 days if you made it with water, and about 4 to 5 days if you used coconut milk. It does thicken up a little as it sits so thin it with a little water or coconut milk when you come to use it. The peanut sauce can be frozen for up to 2 months. Defrost overnight in the fridge and thin as necessary with a drop of water or coconut milk.