Peanut Sauce // The dip of all dips!

By popular demand, we’re sharing our in house peanut sauce recipe.  If you can resist simply eating it by the spoonful, we suggest serving this as a dipping sauce for homemade spring rolls, or as a great way to switch up your usual veggie and dip routine.   It makes a great dressing for a chilled noodle salad, and goes great with chicken, beef, pork or (especially) shrimp.

This is one of those recipes with a fairly long list of ingredients, and for that…we apologize in advance, but assure you that it’s totally worth the work. Skip to the end of this post if you’re looking for a shortcut version.

Spoon & Skillet Peanut Sauce (makes approx 3/4 cup)

1/2 tsp minced garlic
1 tsp coconut oil
1/8 tsp five-spice powder
2 tbsp red miso
2 tbsp honey (we like wildflower honey, but any variety will work)
1 1/2 tsp rice vinegar
1/4 cup organic peanut butter, creamy
3 tbsp water
1 tbsp lime juice
1 1/2 tsp tamari

Saute garlic and five-spice in the coconut oil over med-low heat.   Add miso, honey, rice vinegar and simmer until slightly thickened, then remove from heat. When cool, stir in remaining ingredients, adding more water if needed.

chicken spring rolls / roasted carrots / edamame with wild ginger salt

Substitutions & Modifications:

  • This recipe can be made using any nut butter in place of peanut butter.  So whether you are accommodating and allergy, or just don’t happen to have it on hand, don’t be afraid to experiment.
  • If you can’t find five spice powder at your local grocery store – just omit it this time.  Or instead, add a tiny pinch of ground cloves and/or cinnamon if you happen to have those on hand.
  • Our from-scratch-recipe avoids preservatives, processed ingredients and refined sugar, but if you’re looking for the ultimate short cut (or this list of ingredients makes you feel overwhelmed) simply purchase a jar of hoisin sauce, mix with equal parts of peanut butter, and thin with water as needed.