Peanut Sauce

by May 8, 2010

Spicy peanut sauce? Sweet peanut sauce? Customize your personal blend by making it yourself—it usually tastes much better than the stuff you can buy.
Peanut Sauce
makes about 1 cup
1/4 cup unsalted peanuts
1/4 cup tahini
2 inch piece fresh ginger, peeled and sliced into thin disks
2 medjool dates
3 tablespoons rice vinegar (unseasoned)
2 tablespoons soy sauce or tamari
1 tablespoon sesame oil
1 tablespoon sweet white miso paste
2 teaspoons dry mustard powder
1 teaspoon freshly ground black pepper
1. Place all ingredients in the workbowl of a food processor or powerful blender (i.e. Vita Mix) and puree.  Store tightly sealed in the refrigerator. Keeps a couple weeks.
Amy’s Kitchen Coach Tips
  • Use this sauce as a dip for just about anything — from green beans to grilled chicken (think chicken satay), it adds an extra dimension of spicy tastiness.
  • Marinate your favorite protein item w/the peanut sauce pre-grill or pre-broil — I’m thinking chicken, pork tenderloin medallions, extra firm tofu.  (I speak from experience with the pork tenderloin medallions — thank you for a great one, Prather Ranch.)
  • Sweeter?  Add an additional date or two.
  • Spicier?  Add come chili oil or red chili pepper flakes.
  • Less thick?  Cut down on the tahini by a tablespoon or two.

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