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
cup creamy peanut butter
medium roasted garlic clove*, or 2 teaspoons garlic powder
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.