3 Ingredient Peanut Sauce Recipes

3-INGREDIENT PEANUT SAUCE

3-Ingredient Peanut Sauce image

Don't let the simplicity of this 3-Ingredient Peanut Sauce fool you, because it will knock your socks off! This has all of the peanut-forward flavor we love about a classic peanut sauce without all of the ingredients. Throw is on salads, toss it with chicken and veggies for lettuce wraps, serve with chinese noodles, or simply use as a dip with crudités.

Provided by Nicole

Time 5m

Number Of Ingredients 5

Ingredients

1/2 cup creamy peanut butter
2 tbsp hoisin sauce
1 tbsp rice vinegar
1/4 tsp kosher salt
1/2 cup water or low-sodium chicken stock

Steps:

Add all ingredients to a bowl. Whisk to combine. Store in an airtight container in the fridge until you're ready to use.
If you want to add a little bit of spice, throw everything into a food processor or blender along with 1/4 tsp - 1/2 tsp crushed red pepper flakes.

Nutrition Facts : ServingSize 1 serving, Calories 213 kcal, Carbohydrate 10 g, Protein 9 g, Fat 17 g, SaturatedFat 3 g, Cholesterol 1 mg, Sodium 431 mg, Fiber 2 g, Sugar 5 g

5-INGREDIENT PEANUT BLENDER SAUCE

5-Ingredient Peanut Blender Sauce image

This quick and creamy five-ingredient sauce will lend Thai flavors to salads, noodles, poultry, seafood and even sandwiches. Red curry paste, available at most larger grocery stores, is a great flavor-boosting ingredient to have on hand for adding heat and a subtle sweetness to sauces, soups, stews and stir fries. A little goes a long way and a small jar will keep in your refrigerator for several months after opening.

Provided by Food Network Kitchen

Categories condiment

Time 5m

Yield about 1 cup

Number Of Ingredients 5

Ingredients

1/2 cup creamy peanut butter
1/2 cup canned unsweetened coconut milk
3 tablespoons rice vinegar
2 tablespoons low-sodium soy sauce
1 tablespoon Thai red curry paste

Steps:

Combine the peanut butter, coconut milk, vinegar, soy sauce and curry paste in a blender and blend on high until very smooth, scraping down the sides of the blender jar once or twice with a rubber spatula. The sauce should be the consistency of thick pancake batter. If it's too thick, add warm water a tablespoon at a time, blending to combine. (Depending on the brand of peanut butter and coconut milk, you may need to add up to 2 tablespoons of water.)
Transfer to a bowl. The sauce can be refrigerated in an airtight container for up to five days.

BEST PEANUT SAUCE

Best Peanut Sauce image

Easiest peanut sauce for Chinese style cooking

Provided by sal

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes

Time 5m

Yield 4

Number Of Ingredients 6

Ingredients

½ cup crunchy peanut butter
2 tablespoons soy sauce
1 teaspoon white sugar
2 drops hot pepper sauce
1 clove garlic, minced
½ cup water

Steps:

In a small bowl, stir together peanut butter, soy sauce, sugar, hot pepper sauce and garlic until well mixed. Gradually stir in water until texture is smooth and creamy.

Nutrition Facts : Calories 199.1 calories, Carbohydrate 8.2 g, Fat 16.3 g, Fiber 2 g, Protein 8.6 g, SaturatedFat 3.4 g, Sodium 610.7 mg, Sugar 4.2 g

3-INGREDIENT PEANUT BUTTER COOKIES

3-Ingredient Peanut Butter Cookies image

This is one of my favorite cookies to make. They are the only peanut butter cookies my family will eat! Sprinkle a pinch of sugar on cookies before baking, if desired.

Provided by heather

Categories Desserts Cookies Peanut Butter Cookie Recipes

Time 22m

Yield 24

Number Of Ingredients 3

Ingredients

1 cup peanut butter
1 cup white sugar
1 egg

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Mix peanut butter, sugar, and egg together in a bowl using an electric mixer until smooth and creamy. Roll mixture into small balls and arrange on a baking sheet; flatten each with a fork, making a criss-cross pattern.
Bake in the preheated oven for 10 minutes. Cool cookies on the baking sheet for 2 minutes before moving to a plate.

Nutrition Facts : Calories 98.4 calories, Carbohydrate 10.5 g, Cholesterol 7.8 mg, Fat 5.6 g, Fiber 0.6 g, Protein 3 g, SaturatedFat 1.2 g, Sodium 52.3 mg, Sugar 9.3 g

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