Fresh Plate

….Freshly prepared recipes, thoughts, and meditations

Peanut Sauce

on July 20, 2012

If you were to look in my fridge at any given point in time, odds are you’d see peanut sauce.  I am addicted to the stuff…so much that I have to remind myself to eat in moderation!  I got the original recipe from a friend as a sauce for asian noodle salad with chicken. I made a few modifications and now use it as a dipping sauce for fresh spring rolls and grilled satay. If you like strong asian flavors with a garlicky kick, give this one a try.

Peanut Sauce


1/4 cup all natural peanut butter (smooth works best)

2 T greek yogurt

2 T low sodium soy sauce

2 T safflower oil (canola or vegetable is fine too)

2 T hot water

2 t sriracha hot sauce (optional)

1 T unseasoned rice vinegar

1 T toasted sesame oil

2 t honey

1 inch piece of ginger, peeled and chopped

1 clove garlic, chopped

Directions: This one’s super easy…just throw everything into a food processor (or blender) and puree until you have a smooth sauce. Use immediately or store in the refrigerator until ready to use. It gets a little thicker as it chills, so add a little more water to loosen it up if you’d like. It’ll keep for a week.


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