Favorite Peanut Sauce
Creamy, savory, and perfectly balanced, this dressing is endlessly versatile and complements a wide variety of vegetables, proteins, and grains. Use it to pull together delicious noodle and veggie bowls, for example, or as a sauce for chicken, shrimp, grilled tuna, roasted broccoli, sweet potatoes, and more.Yield: ~1 cup (recipe easily halves or doubles)
Ingredients
- ¼ cup (64g) peanut butter (I use creamy)
- ¼ cup (60ml) low sodium soy sauce or tamari
- 3 tablespoons (60g) honey
- 3 tablespoons (45ml) unseasoned rice vinegar
- 1 tablespoon minced (7g) fresh ginger
- 1 teaspoon minced garlic (~ 1 medium clove; may sub ¼ teaspoon garlic powder)
- 1-2 teaspoons sriracha sauce (or to taste)
- 2 tablespoons (28ml) avocado, olive, or vegetable oil of choice
Instructions
- Stir the peanut butter, soy sauce, honey, vinegar, ginger, garlic, and sriracha together in a small bowl until smooth. (Tip: I find it’s easiest to fully incorporate the peanut butter – no lumps! – when I start by adding the liquid ingredients slowly, whisking to thin the peanut butter as I go. However, if you do add all the liquids at once, just keep whisking!) Stir in the oil, whisking to create a smooth, creamy mixture.
- Stored in the refrigerator, the peanut sauce will keep for a week or more. Tip: the sauce will thicken and the flavors will improve as the sauce rests, so I like to prepare it even a hour or so before using.
Notes
•For a hint of complementary flavor, you may add a teaspoon or so of toasted sesame oil to the dressing.
•If a gluten-free recipe is needed, be sure to use gluten-free soy sauce or tamari.
•If a gluten-free recipe is needed, be sure to use gluten-free soy sauce or tamari.
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