Peanut Sauce

Peanut Sauce
Photo by Amy Albert

Ingredients

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

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
    • 1 teaspoon low-sodium soy sauce
    • Dash of ground red pepper
    • 1 teaspoon light brown sugar
    • 1 garlic clove, minced
    • 2 tablespoons water
    • +1 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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