This is the peanut sauce that was intended to be easy, quick, every day sauce and then things just kept getting thrown into the blender. Lots of finger dipping, tasting...more ginger! dip. add coconut! dip. more spice! What I have below is a general recipe, but you'll need to taste and adjust as you wish. I may have lost track of a half teaspoon here or there. We didn't want it so peanuty that it resembled more of a spread for toast than an asian sauce, so the coconut milk and bit of toasted sesame oil help rein that in (see note). We like lots of ginger, always citrus, just enough spice to warm your throat and poof, a great sauce that will be used for a number or quick dishes this weekend. The photo here shows it on a simple asian sandwich with seared tofu, cucumber, carrots and scallions but I also plan on using it as a dressing for a quinoa and kale salad or making some spring rolls packed with veggies with this on the side for dipping. However you wish, meals seem to come together quite quickly with a good sauce on hand.
PANTRY PEANUT SAUCE // Makes about 1.5 cups
I imagine this would last a good two weeks in the fridge without comprimising too much on flavor. Don't quote me, I don't see it lasting long enough to tell, but it's an educated guess.
- 1 cup creamy, unsalted peanut butter
- 2 cloves garlic
- 3 Tbsp. fresh grated ginger
- zest and juice of one large lime
- 1/2 tsp. red pepper flakes
- 2 Tbsp. honey
- 3 Tbsp. soy sauce or tamari
- 2 tsp. rice vinegar
- 2 tsp. toasted sesame oil
- 2-4 Tbsp. light coconut milk or water, as needed*
- 1/4 cup chopped cilantro, optional
Add all of the ingredients besides cilantro to a powerful blender or food processor and run until smooth. Taste and adjust as preferred. Add the cilantro, give it another few pulses and keep in an airtight jar in the fridge.
* I used coconut milk for thinning because I had some open. It also helped cut the peanut butter flavor and made it a bit more savory. Water will work fine to thin, just expect the peanut flavor to be more forward. It will firm up a bit in the fridge, so keep that in mind while choosing your consistency.