Peanut Sauce

Peanut Sauce
Photo by Amy Albert

Ingredients

  • 3 Tbs. vegetable oil
  • 1 stalk lemongrass (hard outer leaves, tough stem, and green tops removed), minced (to yield about 1/3 cup)
  • 1 Tbs. minced fresh ginger or galangal
  • 1/3 cup hot water; more if needed
  • ½ cup creamy peanut butter
  • 2 Tbs. granulated sugar
  • 1 tsp. kosher salt
  • + 6 more ingredients
    • 1 medium shallot, minced
    • 1 to 2 Tbs. fish sauce
    • 1 Tbs. minced garlic
    • 2 to 3 Tbs. fresh lemon juice
    • 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)

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 garlic clove, minced
    • 1 teaspoon low-sodium soy sauce
    • 1 teaspoon rice wine vinegar
    • 2 tablespoons water
    • Dash of ground red pepper
    • +8 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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