Prep 10 mins
Cook 0 mins
This versatile sauce works with Asian noodles and cabbage salads. Or serve it satay style with grilled skewered chicken or meat. This sauce will last in the fridge up to 1 month.
- 1⁄2 cup creamy peanut butter
- 1⁄3 cup water
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon honey
- 1 tablespoon sesame oil
- 1 1⁄2 teaspoons fresh ginger, peeled and grated
- 1 teaspoon minced garlic
- 1 pinch cayenne pepper or 1 dash chili sauce
- Combine the peanut butter, water, soy sauce, vinegar, honey, sesame oil, ginger, and garlic in the bowl of a food processor fitted with the steel blade and process until smooth. Season with the cayenne pepper or chili sauce. The sauce will keep, covered and refrigerated, for 1 month.
Fantastic recipe! I made a few changes based on what I had. I used powdered ginger and omitted garlic. A really easy and tasty recipe, loved it thanks for posting!
I originally made this recipe because it had few ingredients and all I already had on hand. But, now I am addicted to it! And I love the fact that it can be kept for a month in the fridge, because I put it on everything. :) Great just on rice or for dipping or stir-fry...with garden burgers...it is amazing.
Super!!! Don't be afraid to try this if you don't own a blender or food processor. I was too lazy to drag mine out, so I just broke the peanut butter and water up a bit with a wooden spoon and then used my whisk to finish it all out. Cookiedog, thanks for a great recipe! I will be making again!