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
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