Satay Sauce

Veggie spring rolls on white place with Satay Sauce

Satay sauce can be used for a variety of purposes, from a sauce for chicken or beef satay to an Asian salad dressing to a dip for fresh spring rolls. Or use it to make a delicious cold noodle salad or as a marinade for grilled chicken or tofu.

Total Time: 15 mins    Prep Time: 15 mins    Yield: 1 bowl (4 to 6 servings)

Ingredients

  • 1 cup fresh dry roasted peanuts (unsalted)
  • 1/3 cup water
  • 1 to 2 cloves garlic (minced)
  • 1/2 teaspoon dark soy sauce
  • 2 teaspoon MISOgood Spicy Miso
  • 2 tablespoons brown sugar
  • 1 to 2 tablespoons fish sauce (depending on desired saltiness/flavor; vegetarians substitute 1 1/2 to 2 1/2 tablespoons regular soy sauce)
  • 1/2 teaspoon tamarind paste (or 1/2 tablespoon lime juice)
  • 1/2 teaspoon cayenne pepper (or 1 teaspoon Thai chili sauce; more or less, to taste)
  • 1/3 cup coconut milk

Steps to Make It

  1. Gather the ingredients.
  2. Place all ingredients in a blender or food processor.
  3. Blend or process until sauce is smooth. If you prefer a runnier peanut sauce, add a little more water or coconut milk. Do a taste-test.
  4. Serve warm or at room temperature with Thai chicken satay , Thai pork satay or vegetarian/vegan Thai satay.

RECIPE NOTES:

  • When doing a taste-test, add more fish sauce (or soy sauce) if not salty enough.
  • Add more cayenne if not spicy enough.
  • If too salty, add a squeeze of fresh lime juice.
  • If you'd prefer it sweeter, add a little more sugar.
  • If you want to make the sauce vegetarian simply substitute soy sauce for the fish sauce.
  • This sauce tends to thicken as it sits - just add a little water or coconut milk to thin it out, as needed.
  • This satay stores well if kept covered in the refrigerator up to 2 weeks; freeze thereafter.