If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: There are endless variations of peanut sauce out there. This, I find, is a warmer blend that complements a wide variety of dishes without limiting the potential for other flavors from different cuisines if you’re of the mind to bring them in. I keep it as a back-pocket sauce for those long days when I’m in need of nourishment that is fast, satisfying, and truly…is there anything better than warm, steamy veggies drizzled with a delicious smoky, peanutty complement?
*I like to keep roasted garlic in the fridge as a quick flavor boost. I’ll roast a whole head, skin and all, in a tin foil packet with a little bit of water until it’s soft and fragrant, about 25-30 minutes at 350 degrees. When it’s done, let it cool, and store it in a small Tupperware- you can even leave the skin on. When you’re ready, pull off a clove, and squeeze it right out of the skin into your dish. However, if you don’t have the time, garlic powder can be substituted in a lesser quantity to give the sauce the same taste.
Makes 3/4 cup
- 1/4 cup creamy peanut butter
- 2 teaspoons cumin
- 2 teaspoons paprika
- 1 medium roasted garlic clove*, or 2 teaspoons garlic powder
- 1/2 teaspoon salt
- 1 tablespoon lemon juice
- water, as needed to thin sauce
- Combine all ingredients except for water in a small bowl until well combined. Add water gradually to thin to drizzling consistency.