Gluten-Free
5 min Peanut Sauce
- Prep time 5 minutes
- makes 2ish cups
Author Notes
This recipe was created from my deep desire to have a peanut sauce that is made with pantry staples and is easy to clean up. I had always made peanut sauce with peanut butter, and I really dislike the way peanut butter sticks to everything it touches. I don't like my hands smelling like peanut butter all day after I make something with it. Using whole peanuts works like a charm, and it means your peanut sauce can be as chunky or smooth as you like it!
A note on ingredients: tamari is my fermented soy of choice, but soy sauce will work equally well here. For sweetener, I use white sugar typically, but brown sugar/coconut sugar/maple syrup all would add an extra layer of flavor that would be totally welcome in this recipe. If gochugaru isn't already in your spice drawer, this is a great time to get some! I love the shape of this chili flake as much as the way it tastes, adding beautiful red flecks to the caramel-colored sauce. Your favorite coarse chili flake will work in a pinch! —Kitchenessays
Ingredients
-
1 cup
roasted peanuts
-
3-5
garlic cloves, peeled
-
1/4 cup
tamari or soy sauce
-
2/3 cup
rice vinegar
-
1/4 cup
sugar (any kind)
-
1/4 cup
toasted sesame oil
-
1/2 cup
water (maybe more, depending on the consistency you prefer)
-
2 tablespoons
gochugaru (mild Korean chili flakes)
Directions
- Place all ingredients in the container of your blender.
- Blend for 10-25 seconds on high speed, until it has reached your desired consistency. (I like 20 seconds in vitamix) Add a couple more tablespoons of water, if you like. Sauce will thicken when refrigerated.
- Dip, slather, and drizzle immediately, or pour into a pint jar and cover with a lid to store in the fridge. Enjoy within 30 days of making.
See what other Food52ers are saying.