Friday, May 23, 2014

Savory: Peanut Sauce

Peanut sauce is a tasty, versatile, and fairly simple condiment to have on hand. Equally delicious as satay or slaw, it lends a unique and somewhat exotic mystique to the lowly peanut and will save you a fortune in take out costs. It can be served hot or cold with fresh vegetables, spread on bread to brighten an otherwise ho hum PB&J, or even eaten straight up with a spoon.  

This particular recipe is also vegan, parve, and dairy free.  Got nut allergies?  Substitute equal parts tahini or sunflower seed butter for a comparable result.  

Kecap manis is a sweetened soy sauce available at Asian specialty stores.  If you cannot find it, make your own by heating 1/3 cup soy sauce, 2 tbsp molasses, and 1 tbsp light brown sugar until all the sugar is dissolved.   

A big shout out to Peanut Butter Boy, whose exceptional chunky peanut butter contributed to the success of this dish.  I like this brand for many reasons, not the least of which my friend Nick Strand invented it, but also because it is emulsified without being too oily or greasy.  There is no sugar added, so the peanuty flavor really shines through.  Highly recommended.  

The recipe makes a large amount of sauce, which works for me as I have lots of plans for it.  Come back soon to see more recipes.  

Enjoy every bite.

  • 1 tbsp oil (peanut if you have it, otherwise stick to something neutral like grape seed or vegetable oil)
  • 1 onion, large, finely chopped
  • 2 cloves of garlic, minced
  • 1/8 tsp cayenne (or as you like it)
  • 1 tsp ancho chili powder
  • 1 tsp paprika
  • 8 oz peanut better, crunchy style
  • 14 oz can of coconut milk
  • 1/4 cup water
  • 1 tbsp kecap manis (sweetened soy sauce - see above)
  • 2 tbsp tomato sauce
  • salt 

  1. Heat oil and onion and garlic.  Cook on low heat until translucent (about 10 minutes).
  2. Add chili powder, cayenne, and paprika. Cook for a minute or two. 
  3. Take the pan off heat and incorporate the coconut milk and water.  Place on burner again, and heat slowly on low temperature until the sauce boils.  
  4. Add kecap manis and tomato sauce.  Salt as desired.  Serve cold or hot.