Prep 10 mins
Cook 2 mins
From the California Pizza Kitchen Cookbook. Great with chicken satay, as a dip for veggies, with pasta. So many uses.
- 1⁄2 cup peanut butter
- 1⁄2 cup hoisin sauce
- 1 tablespoon honey
- 2 teaspoons red wine vinegar
- 2 teaspoons minced ginger (or more if you wish)
- 2 cloves minced garlic
- 2 tablespoons roasted sesame oil
- 2 teaspoons soy sauce
- 1 teaspoon vietnamese chili sauce (or dried chili flakes)
- 1 tablespoon oyster sauce (can substitute more soy sauce)
- 2 tablespoons water
- Combine sauce ingredients in a small pan over medium heat.
- Bring the sauce to a boil.
- Boil gently for one minute.
- Can refrigerate for up to one week.
I STRESS! (((Boil gently for one minute.))) Is a must! Burns very easily! I wouldn`t even heat it just put it into a blender then toss into whatever you made (I made pasta and broccoli) will heat the sauce up enough. Very good! My DD couldn`t stop eating it!
I have tried SO many home made peanut sauces, only to be totally disappointed but this one delivers! While it's appearance isn't that of a Thai restaurant, it certainly is flavorful enough. I thought I would miss the traditional coconut milk aspect of the sauce but was pleasantly surprised, with my 'less than perfect' measurements I did feel at one point it was a tad too peanut buttery...I added a little extra vinegar and ginger and voila! perfect! I also went with other reviewers and simmered over a medium heat rather than boiling it. Absolutely delicious with fried tofu!
VERY NICE sauce - great texture and flavor. It wasn't quite spicy enough for us, so we added a blob of sriracha.