Peanut Sauce Recipe
By nutritionist and CNM graduate Lorraine Whelan
Most store-bought peanut sauces contain large quantities of sugar and salt, not to mention the preservatives and chemical additives. This versatile sauce contains only natural flavours, health-boosting ingredients, and absolutely no preservatives.
Ingredients
- 1tbsp coconut oil
- ½ onion, finely chopped
- 2 cloves garlic, minced
- ½ red chilli , deseeded and finely chopped (vary amount to desired heat level)
- 1tbsp soya sauce or tamari
- 1tbsp mirin, maple syrup, or honey
- 2tbsp smooth peanut butter
- 200-250ml dairy milk alternative (in a carton)
- pinch sea salt or Himalayan salt
Method
Melt the coconut oil in a small saucepan on medium heat. Add the onion and fry for 2-3 minutes, stirring frequently. Add the garlic and chilli and cook a further 1-2 minutes. Add the soya sauce/tamari and 100ml of the milk. Stir in the peanut butter and mirin/maple syrup/honey. Whisk to combine all the ingredients.
Let the sauce come to a bubble then whisk in more milk alternative (up to 250ml total) until you reach your desired consistency. Bring back to a gentle bubble then serve immediately. Store in an airtight jar in fridge for up to five days.
This sauce is great as a satay dipping sauce, a zesty Thai salad dressing, soba noodle and veg stir-fry sauce, a marinade for salmon, or a delicious sauce for Asian lettuce wraps.
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