Easy Basic Peanut Sauce
This sauce is actually a base-a thick, rich, peanutty base to which you can add coconut milk for a dip or soy sauce and chicken broth for a noodle sauce.
Save Your Sauce! When the sauce cools, divide the big batch into 2 to 3 quart-size resealable plastic bags. They don't take up as much room in the freezer as plastic containers, and they're easier to defrost in the microwave (place the bag in a bowl first, and be sure to open the bag a little so the sauce can breathe while it thaws). Plus, if you don't need the whole bag of sauce, you can just place the bag in the bowl and run cold water over it for 10 minutes or so until it just begins to thaw. Then break off as much as you need and transfer it to a pot to warm up, whole rezipping the bag and returning the rest to the freezer.
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Ingredients
- 1 cup creamy peanut butter
- 1/4 cup light brown sugar
- 2 garlic cloves, finely minced or pressed through a garlic press
- 2 Tbsp. soy sauce
- 2 Tbsp. fresh lime juice (from 1 to 2 limes
- 1 Tbsp. grated fresh ginger
- 1-1/2 tsp. Asian chile paste, such as Sriracha, or hot sauce
Preparation
Step 1
Place the peanut butter, brown sugar, garlic, soy sauce, lime juice, ginger and chile paste or hot sauce in a food processor and process until well blended, 15 to 20 seconds, scraping down the sides once or twice. The peanut sauce can be refrigerated in an airtight container for up to 2 days or frozen for up to 2 months.