Satay Peanut Sauce
Satay Peanut Sauce is a rich, savory sauce that's full of balanced flavor and heat. We started with our Satay Seasoning, which is warm, earthy, fruity, and spicy-hot. Once we added the rest of the ingredients we got a sauce with a nutty crunch and a creamy texture, aromatic shallots and a bit of sugar to brighten the whole thing up.
The half cup of water in this recipe is just a suggestion. The amount of liquid in this sauce depends on a bunch of factors, including the texture of the peanut butter. If you use natural peanut butter which hasn't been thoroughly stirred, you'll probably have to use more water. It can also depend on things like the humidity during the day, the temperature at which you're cooking the sauce, elevation, or any number of factors. Pour in some water to start, make sure the heat is at a relatively low simmer, mix well, keep an eye on the sauce, and don't be afraid to add more water if necessary. You can always let the sauce cook a little longer if you think you've added too much water and your sauce isn't at your target thickness.
- 1 teaspoon peanut or vegetable oil
- 2 shallots, minced
- 1/2 cup dry roasted peanuts, crushed into crumbles
- 1/2 cup creamy peanut butter
- 1 Tablespoon Granulated Brown Sugar
- 1-2 teaspoons Crushed Red Pepper Flakes, to taste
- 2 Tablespoons Satay Seasoning
- 1/2 cup water, or more to desired thickness
- Black Sesame Seeds to garnish
- In a saucepan over medium, heat oil and add shallots. Cook until soft and translucent, 3-4 minutes.
- Add peanuts, peanut butter, Granulated Brown Sugar, Crushed Red Pepper Flakes, and Satay Seasoning. Mix well.
- Whisk in water. Reduce heat and simmer about 10 minutes. Add water as necessary to achieve desired thickness.
- Remove from heat and let cool. Stir in Black Sesame Seeds.
- Serve with Satay Chicken or Crispy Satay Shrimp Eggrolls.
