Sauce
Peanut Sauce
SauceOrigin: Indonesia
Cooked peanut sauce with garlic, soy sauce and lemon for satay and salads.
Prep
10 min
Cook
10 min
Total time
20 min
Portions
6
Total weight
262 g
Per portion
43.7 g
Ingredients
Method
Make the peanut paste
- If using whole peanuts, toast in a dry pan over medium heat 3–4 minutes until fragrant; cool slightly, then grind or crush to a coarse paste.
- Finely chop the garlic and chilli.
Soften aromatics
- Warm a little oil or water in a small pan over medium heat; soften the garlic and chilli 1 minute.
Simmer the sauce
- Stir in the peanut paste, soy sauce, lemon, salt and water.
- Simmer gently 5–7 minutes, stirring, until thick and glossy.
- Add water if too stiff.
Taste
- Taste and adjust salt, soy or lemon.
- Serve warm.
Serving
Serve warm or room temperature with grilled skewers, spring rolls or salad.
Storage
Refrigerate up to 4 days; thin with water when reheating as it thickens when cold.