Would You Like Some ... Peanut Sauce?

I’m a real sucker for peanut sauce.  For almost anything asian in fact, and while peanut sauce may not be authentic asian, it’s a good illusion.  Besides, peanut sauce is good over just about anything … pasta, chicken, beef, salad, baked potatoes, broccoli … I could go on but you get the idea!  It’s tangy and sweet and a bit sour and a bit salty, mmmmm.  I’ve tried many many recipes for it, and I’ll share two quick favorites here.  If you want the “takes 3 cans of coconut milk and tastes amazing and is worthy of a great Thai Restaurant and makes killer satay dip” variety, holler and I’ll post that too.  But the last time I took the time to make it was several years ago, and it doesn’t exactly lend itself to sanity. Without further ado …

Peanut Sauce (a la Moosewood)

This one’s a bit on the sour side if you make it as-is, I’d lower the vinegar a bit if you don’t like things too sour. Whisk together …

  • 6 T good peanut butter
  • 1/2 c. boiling water

Then add …

  • 4 T cider vinegar (I’d go with a scant 3 next time)
  • 1 T sugar or honey
  • 1 1/2 t. salt
  • 3 or 4 med cloves garlic, minced
  • crushed red pepper (to taste)
  • 2 t fresh lemon or lime juice

Whisk and taste, then add up to 1/2 c. more boiling water if you want to thin it to salad-dressing consistency. 

Super Quick Peanut Sauce

  • 1/3 c oil, light olive oil is good
  • 2 T peanut butter
  • 4 t soy sauce
  • 4 t. cider vinegar
  • 1 1/2 t sugar
  • 1/8 t crushed red pepper

Whisk together, and add a bit of water or stock if you want it thinner.  I often make a double batch, pour it over pasta and cooked chicken, and toss in some sesame seeds, chopped green onions, and cilantro.  It’s great cold, and a perfect picnic food.