Monica's favorite gear for
making Peanut Sauce
This has a large capacity and a built in cleaning feature for easily removing pulp.
This versatile tool is great to use for grating ginger. Also works well for zesting citrus and grating garlic and Parmesan cheese.
I couldn't cook without this handy tool. I used it to whisk the peanut sauce as it cooked to maintain a smooth consistency.
This gives the peanut sauce a hint of sweetness and creamy consistency. It's also good in oatmeal and smoothies.
This is a staple in Asian cooking.
This has a richer, smoother flavor than soy sauce.
Our household motto: "Everything is better with Sriracha!"
Slow brewing gives this a great flavor.

Asian Peanut Sauce

Serve this Thai inspired sauce with satay skewers, veggies, lettuce wraps, or noodles


Asian Peanut Sauce

By Monica              Makes 1 cup
This sauce can be used in a variety of Asian dishes. You can toss it with noodles or use it as a condiment with satay, lettuce wraps, or raw veggies.

This sauce can be used in a variety of Asian dishes. You can toss it with noodles or use it as a condiment with satay, lettuce wraps, or raw veggies.

Ingredients
  • 1/2 cup peanut butter
  • 2 tablespoons reduced sodium soy or tamari sauce
  • 2 teaspoons rice vinegar
  • 1 teaspoon toasted sesame oil
  • 1-2 teaspoons Sriracha sauce OR 1/4 teaspoon cayenne pepper (optional--omit or reduce for less heat)
  • 1-1/2 teaspoons minced ginger root
  • 1 teaspoon minced garlic
  • 1 teaspoon honey or sugar
  • 3/4 cup (or more) unsweetened canned coconut milk; may substitute water

Directions
Whisk together Peanut Sauce ingredients in sauce pan over med-low heat. Cook uncovered on low for 10 minutes, stirring frequently.  Stir in additional coconut milk or water if a thinner consistency is desired.

Toss with noddles, or serve as a condiment with satay, lettuce wraps, or raw veggies.

Will keep in the fridge for up to 1 week. May be reheated in microwave or over low heat on stove top; if too thick whisk in water or coconut milk until desired consistency is achieved.

This recipe freezes well. Try making a double or triple batch of peanut sauce and freezing it in 1-cup portions for future use.

NUTRITIONAL INFORMATION (per tablespoon): 74 calories, 6.6g fat, 139mg sodium, 2.5g carbs, .7g fiber, 1.4g sugars, 2.2g protein; Weight Watchers PointsPlus: 2


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Peanut sauce is one of my favorite condiments. It's typically used in Thai dishes like satay, but I most often use it for a tasty dip with raw veggies. I also use peanut sauce in three popular recipes that I've previously shared on The Yummy Life:

Peanut sauce is sold in jars in the Asian aisle of many grocery stores, but this homemade version is so much better and is super easy to make. I used to thin my peanut sauce with plain water, but I've recently changed my recipe to use coconut milk. Oh man. That really kicks it up a notch, adding a slightly sweet creaminess to the peanut sauce that makes it even better than before. So, I'm sharing my new and improved peanut sauce recipe with you today. This can be made ahead and reheated. It freezes well, too, and is convenient to keep on hand.

Although not particularly low in calories, peanut sauce is made from wholesome, nutritious ingredients. As dips and sauces go it's pretty dang good for you, and little bit goes a long way to add great flavor. If you're watching your sodium, I recommend using low-sodium soy sauce and peanut butter. This recipe is vegetarian & vegan if you leave out the optional honey.

NUTRITIONAL INFORMATION (per tablespoon): 74 calories, 6.6g fat, 139mg sodium, 2.5g carbs, .7g fiber, 1.4g sugars, 2.2g protein; Weight Watchers PointsPlus: 2

 

step-by-step photos for making
Asian Peanut Sauce

Step 1. Assemble the ingredients:

  • rice vinegar*
  • toasted sesame oil*
  • reduced sodium soy or tamari sauce*
  • Srirachi* sauce (or cayenne pepper)--this can be omitted or reduced, if you don't want it spicy
  • peanut butter (creamy or chunky)
  • garlic
  • ginger root 
  • honey or sugar (optional)
  • unsweetened canned coconut milk* for thinning the sauce, (or you can substitute plain water, if you prefer)

*Look for these in the Asian section of your grocery store. 

view on Amazon:  sesame oil,  tamari sauce,  coconut milk,  Sriracha sauce,  rice vinegar

peanut sauce ingredients

Step 2. Finely grate or mince the ginger. I use a Microplane for this.
Step 3. Mince the garlic with a knife or garlic press.

view on Amazon:  Microplane,  garlic press

peanut sauce

Step 4. Add all of the ingredients to a small saucepan. Whisk together over medium-low heat, cook uncovered on low for 10 minutes. Whisk it periodically to keep it from sticking to the sides and bottom of the pan. Additional coconut milk or water may be added if a thinner consistency is desired.

view on Amazon:  wire whisk

Asian_Peanut_Sauce

That's it! Easy, right? You can serve it right away, either warm or at room temperature.

peanut sauce

Make ahead & reheat. The peanut sauce will keep in the fridge for up to 1 week. It can be reheated in the microwave or over low heat on the stove top. If it gets too thick, whisk in more water or coconut milk until the desired consistency is achieved.

Freeze it. The peanut sauce freezes well, so I usually make a double or triple batch and freeze leftover sauce in 1-cup portions for use in making a fast meal in the future.

teaserIMG_0552.jpg

Peanut sauce is good stuff. Period.

Make it a Yummy day!
Monica

Link directly to this recipe Print this recipe
Asian Peanut Sauce
By Monica              Servings: Makes 1 cup
Ingredients
  • 1/2 cup peanut butter
  • 2 tablespoons reduced sodium soy or tamari sauce
  • 2 teaspoons rice vinegar
  • 1 teaspoon toasted sesame oil
  • 1-2 teaspoons Sriracha sauce OR 1/4 teaspoon cayenne pepper (optional--omit or reduce for less heat)
  • 1-1/2 teaspoons minced ginger root
  • 1 teaspoon minced garlic
  • 1 teaspoon honey or sugar
  • 3/4 cup (or more) unsweetened canned coconut milk; may substitute water
Directions
Whisk together Peanut Sauce ingredients in sauce pan over med-low heat. Cook uncovered on low for 10 minutes, stirring frequently.  Stir in additional coconut milk or water if a thinner consistency is desired.

Toss with noddles, or serve as a condiment with satay, lettuce wraps, or raw veggies.

Will keep in the fridge for up to 1 week. May be reheated in microwave or over low heat on stove top; if too thick whisk in water or coconut milk until desired consistency is achieved.

This recipe freezes well. Try making a double or triple batch of peanut sauce and freezing it in 1-cup portions for future use.

NUTRITIONAL INFORMATION (per tablespoon): 74 calories, 6.6g fat, 139mg sodium, 2.5g carbs, .7g fiber, 1.4g sugars, 2.2g protein; Weight Watchers PointsPlus: 2
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Posted on Wednesday, June 19th, 2013








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