My attempt this week is to give you a few different basic sauces that can help you spice up the standard weeknight meal. You can make them ahead of time and they are ready to go when you are. The first one is this homemade peanut sauce. There are a variety of different peanut sauces out there, depending on their origin, the flavors will vary between Chinese, Thai, Indonesian or a variety of other Asian & African cultures. This recipe isn’t of any specific origin and was truly thrown together through taste. Which makes it a wonderful base if you would like to add more to it (see variations).
Uses for the Peanut Sauce:
- Dipping Sauce for any Meat – Chicken, Beef, Fish, Tofu
- Basting for Grilled Meats
- Coating Noodles (Soba or Udon) or Rice as Side Dish
- Can Unsweetened Coconut Milk
- 3/4 Cup Peanut Butter
- 2 Tbls Sesame Oil
- 2 Tbls low sodium soy sauce
- 1-2 Tbls Sriracha (depending on the level of spice you want in your sauce)
- 2 tsp ground ginger or fresh ginger grated
- 1 tsp garlic powder
- Juice from one lime
- Combine all ingredients in a sauce pan over medium heat and whisk until fully incorporated. Do not bring to a boil, just heat long enough for all the ingredients to become one.
- As the sauce heats, taste frequently and add more peanut butter, ginger, soy or lime as needed till you reach your desired flavor.
- Serve in any manor you would like as mentioned above. If you are making this ahead of time, cool slightly and place in sealed container in fridge until serving – reheat on the stove before serving. Sauce is good up to 1 1/2 weeks in the fridge.
- Curry Powder
- Caramelized Onion
- Hoisen Sauce
- Chinese 5 Spice
- Chili Pepper
- Lemon Juice