Peanut Sauce
Peanut sauce is a tool I use to boost a wide range of dishes. Of course, I started with the classic spring roll dip. But then I dressed noodles in this savory concoction, which lead to a chili crisp oil combo. The peanut sauce went onto a veggie platter. It went into a wrap. It became a sauce for lettuce cups. The. Possibilities. Are. Endless.
With many recipes, you can really simplify it down to a few ingredients, but I wanted to share how I like to eat it. As long as you start with peanut butter, add an acid (vinegar, lime juice, tamarind paste), umami (soy sauce, fish sauce), and a touch of sweetness (sugar, honey), you have a base to build on. I also add a spicy kick, because that's how I choose to enjoy life. You’ll find your perfect balance too.
Peanut Sauce
Ingredients
Makes about 1.5 cups
1 cup smooth peanut butter
2 TBSP soy sauce
1 TBSP fish sauce
1 TBSP gochugaru
1 tsp brown sugar
1 lime, zest and juice
3 garlic cloves
4 TBSP warm water for texture,
add more for desired consistency
Steps
1. Using a Microplane, grate the lime zest and garlic.
2. Add all of the ingredients into a medium mixing bowl or immersion blender cup, pouring in the warm water last. Carefully use an immersion blender to mix everything together. Add more water for a thinner consistency.
Notes
- You can use a blender or food processor instead of the immersion blender.
- The peanut sauce will keep at least two weeks in the fridge.
- If the water is hot, the sauce will slightly break apart but will come back together when cooled down and mixed with a spoon. It’ll still taste great.
-Avoid using natural peanut butter. This will create a mess that never really sticks together.