Peanut Sauce

Peanut Sauce
Photo by Amy Albert

Ingredients

  • 1 tsp. kosher salt
  • 1 Tbs. minced garlic
  • 3 Tbs. vegetable oil
  • 1 Tbs. red miso (optional)
  • 10 to 15 dried chiles de árbol, seeded (or ½ to 1 tsp. cayenne plus ¼ to ½ tsp. crushed red pepper flakes)
  • ½ cup creamy peanut butter
  • 1/3 cup hot water; more if needed
  • + 6 more ingredients
    • 1 medium shallot, minced
    • 1 stalk lemongrass (hard outer leaves, tough stem, and green tops removed), minced (to yield about 1/3 cup)
    • 1 to 2 Tbs. fish sauce
    • 2 to 3 Tbs. fresh lemon juice
    • 1 Tbs. minced fresh ginger or galangal
    • 2 Tbs. granulated sugar

If using chiles de árbol, put them in a bowl, cover with boiling water, and let soften, about 30 minutes. Drain and mince. Combine the salt, garlic, shallot, chiles (or cayenne and red pepper flakes), lemongrass, ginger (or galangal), red miso (if using), and vegetable oil, and purée until smoo...

View full recipe at Fine Cooking

Comments

Variations on Peanut Sauce

  • Peanut Sauce
    • [[{{1/4 cup}} water]]
    • [[Juice of {{1}} lime]]
    • [[{{1 tablespoon}} dark sesame oil]]
    • [[{{1 teaspoon}} chile-garlic paste]]
    • +4 other ingredients
  • Peanut Sauce
    • 2 tablespoons natural-style creamy peanut butter
    • 1 teaspoon rice wine vinegar
    • 2 tablespoons natural-style creamy peanut butter
    • +10 other ingredients
  • Peanut Sauce
    • 1/4 cup water
    • Juice of 1 lime
    • 1 tablespoon dark sesame oil
    • 1 small garlic clove, mashed to a paste
    • 1 tablespoon soy sauce
    • +2 other ingredients


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