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
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.
