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)
- 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
- Gather the ingredients.
- Place all ingredients in a blender or food processor.
- 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.
- Serve warm or at room temperature with Thai chicken satay , Thai pork satay or vegetarian/vegan Thai satay.
- 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.