Peanut Sauce Ii Recipes

THE VERY BEST PEANUT SAUCE

Steps:

• Blend all the sauce ingredients together in a small blender or food processor until smooth and creamy.
• Find everything in your house that can be dunked in this ridiculously good sauce and then get to work.

PEANUT SAUCE

Steps:

• Heat oil over medium heat in a medium skillet. Add onions and garlic. Cook until translucent, add chili paste, curry powder and salt. Stir to combine. Stir in peanut butter, coconut milk, vinegar, brown sugar and 2 tablespoons of warm water. Stir well and bring to a simmer. Let simmer for 1 to 2 minutes, stirring until the sauce thickens and the peanut butter dissolves.
• Add 2 tablespoons of peanuts to the sauce and then transfer it to a blender. Blend until smooth, adding 2 to 4 tablespoons of boiling water to help sauce emulsify. Transfer it to a bowl. Let sauce cool to room temperature. Before serving, garnish with the remaining peanuts. The sauce may be made a day ahead and refrigerated in an airtight container. Bring back to room temperature for 1 hour before serving.

BEST PEANUT SAUCE

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.

PEANUT SAUCE

Steps:

• In a bowl whisk together all the ingredients until combined well. Transfer to a serving bowl and serve with Asian noodle salad.

CREAMY PEANUT DIPPING SAUCE

Steps:

• In a medium bowl, whisk together peanut butter and water until smooth. Whisk in lime juice, soy sauce, and sugar. Sprinkle peanuts over sauce just before serving.

CHICKEN WITH PEANUT SAUCE

Steps:

• In a small bowl, combine the first five ingredients; set aside. In a large skillet, saute the chicken, garlic and ginger in oil for 5 minutes. Add peanut butter mixture. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until chicken juices run clear, stirring frequently., Serve with rice; sprinkle with green onions if desired.

CHINESE PEANUT SAUCE

Steps:

• Place peanut butter in a small bowl.
• Add the hot water and stir patiently with a spoon or a small whisk until uniformly mixed.
• Stir in remaining ingredients and mix well.
• Cover tightly and refrigerate.
• Let it come to room temperature before serving.
• Enjoy!

PEANUT SAUCE II

Steps:

• Heat the vegetable oil in a skillet over medium heat. Stir in onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add garlic, jalapeno pepper, and ginger; cook and stir for 2 minutes more.n
• Stir in peanut butter, water, tamari, and honey until smooth. Add shredded basil. Heat through, and remove from heat. Garnish with whole basil leaves, if desired.n

PEANUT SAUCE II

Steps:

• Heat the vegetable oil in a skillet over medium heat. Stir in onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add garlic, jalapeno pepper, and ginger; cook and stir for 2 minutes more.n
• Stir in peanut butter, water, tamari, and honey until smooth. Add shredded basil. Heat through, and remove from heat. Garnish with whole basil leaves, if desired.n

PEANUT SAUCE II

Steps:

• Heat the vegetable oil in a skillet over medium heat. Stir in onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add garlic, jalapeno pepper, and ginger; cook and stir for 2 minutes more.n
• Stir in peanut butter, water, tamari, and honey until smooth. Add shredded basil. Heat through, and remove from heat. Garnish with whole basil leaves, if desired.n

IMPERIAL FONDUE DIPPING SAUCES II

Steps:

• For the Miso Dipping Sauce, grind the sesame seeds in a coffee grinder until fine; place with all other ingredients in a small pan over moderate heat, and stirring constantly to dissolve the sugar, bring to the boil; immediately remove from heat and place the sauce in a small serving bowl.
• For the Peanut Dipping Sauce, microwave peanut butter for a few seconds to soften, then place with other ingredients in a bowl and mix together thoroughly; add more water if sauce is too thick, or more peanut butter if too thin.
• For the Sweet and Sour Dipping Sauce, place the first four ingredients in a small pan and bring to the boil, stirring; blend cornstarch and water into a slurry, then continuing to stir, add it to the other ingredients until the sauce thickens.

AUTHENTIC THAI PEANUT SAUCE

Steps:

• Put everything into a medium heavy-bottomed pot and bring to a very gentle boil over medium heat, whisking constantly.
• Let the mixture simmer for 3-5 minutes over low heat, being careful not to let the mixture scorch on the bottom of the pot.
• Remove from heat, mix in chopped peanuts if using, and serve immediately with satay, spring rolls or fried tofu.
• The sauce can be stored in the refridgerator for weeks. It will thicken up, so feel free to mix in a little water when reheating to get the desired consistency.

PEANUT SAUCE II

Steps:

• Heat the vegetable oil in a skillet over medium heat. Stir in onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add garlic, jalapeno pepper, and ginger; cook and stir for 2 minutes more.n
• Stir in peanut butter, water, tamari, and honey until smooth. Add shredded basil. Heat through, and remove from heat. Garnish with whole basil leaves, if desired.n

SPICY PEANUT SAUCE

Steps:

• In a saucepan heat oil over medium heat and sauté the scallions, garlic and ginger (about 1 minute).
• Add/stir in the remaining ingredients and bring to a simmer, stirring.
• Simmer the sauce until smooth, then cool to room temperature.
• *NOTE* If you are refrigerating the sauce, and you find that the sauce is too thick after chilling, stir in a couple of tablespoons of hot water and stir until combined, adding more hot water until the sauce is of the right consistency.
• This sauce is best served at room temperature.