Evan and I recently went to a “Sauce Soiree” where everyone came bearing a homemade sauce and competed for prizes. A lot of people brought barbecue-type sauces, since it was sort of a barbecue, but I made a peanut sauce that a make pretty frequently. After much deliberation on the 12 or so sauces, mine won in the Most Creative Sauce category — and got a giant trophy! With a pig on top!
Since this sauce is one I make frequently, I don’t tend to use any exact recipe, I just scoop and pour and adjust things to taste. I’ve tried to approximate the amounts of each ingredient below so if you’d like to try this you can at least get started and then play around until it tastes good.
Ingredients (approximate amounts)
- Unsalted natural peanut butter (.25 to .5 cup)
- Rice wine vinegar (2-3 tsp)
- Soy sauce (2-3 tsp)
- Sesame oil (1-2 tsp)
- Lime (1 small fruit)
- Fresh cilantro (1-2 tbsp)
- Fresh basil (1 tbsp)
- Thai chili sauce or Sriracha (to taste)
- Water to thin the sauce (.5 to 1 cup or more)
Heat peanut butter, vinegar, soy sauce, sesame oil and water in a small saucepan. Add the lime, herbs, and chili sauce or Sriracha toward the end, and add additional water to get the sauce to the desired thickness/thinness.
I typically eat this sauce on a tofu and veggie stir fry over rice.