Peanut Sauce
Peanut sauce is pretty high up there — the taste has broad appeal and it is versatile in application — you really can’t ask for much more from a sauce.
This peanut sauce is where I landed after tasting and making various versions — but this is pretty error-proof. You can substitute like crazy and the sauce is still going to be pretty darn good.
I’ve also noticed that depending on how you’re going to use the sauce, it does benefit from more or less of certain ingredients — for instance, if this is spooned on top of a protein, it benefits from more soy sauce, whereas with a vegetable-only salad, the soy can become overpowering.
The Prepwork
There really isn’t any!
Putting it Together
In a small blender, combine:
3 T lime juice (1 lime)
2 T rice vinegar
1-2 garlics, microplaned
a knob of ginger, microplaned
3-4 T soy sauce
1 T light brown sugar
1/2 C heaping peanut butter (I like to do this on a scale and spoon in 130-140g)
1/4 tsp salt (likely more if your peanut butter is unsalted)
2-4 T water (depending on the consistency you prefer)
1 tsp sriracha or chili-garlic sauce, or 1/4 tsp red pepper flakes (or more, or none of these)
Blend until smooth, adding water at the very end so you can adjust for texture.
Taste and don’t be afraid to adjust to your palette!
Plating
When you’re done, you can enjoy on a wide array of items, but might I suggest:
