Quick Peanut Sauce
Yield Serves 8 (serving size: about 2 tbsp.)
By Brierley Horton October 2017
Creamy peanut butter moves beyond snacks and sandwiches and into a beautifully balanced tart, sweet and savory sauce. This easy, versatile condiment puts bottled versions out of the running, thanks to the warmth and zing of fresh ginger and garlic. If you’d like a little heat, try stirring in a generous pinch of crushed red pepper flakes.
Drizzle the sauce over pan-grilled chicken or shrimp skewers, use as a dip for spring rolls, or toss with a vegetable and soba noodle salad. You can substitute apple cider vinegar for the rice vinegar (regular white vinegar would be too strong).
- 1/2 cup creamy peanut butter
- 1/2 cup water
- 1 tablespoon reduced-sodium soy sauce
- 1 tablespoon grated peeled fresh ginger
- 1 teaspoon brown sugar
- 1 teaspoon minced garlic
- 1 teaspoon unseasoned rice vinegar
How to Make It
- Combine peanut butter, water, soy sauce, ginger, brown sugar, minced garlic, and vinegar in a bowl, stirring with a whisk until smooth.
Nutritional Information per 2 Tbsp
- Calories 101, 8 gm fat, 4 gm protein, 4 gm carbohydrate, 141 sodium