SUPER SIMPLE SUNBUTTER SATAY SAUCE
This is a sure fire ‘go-to’ win them all over recipe in my home as well as at workshops and cooking classes. Besides being oh-so-easy to make and ever so versatile it is wonderfully flavor packed and adapts well to accommodate many of the prevailing dietary specifics. I love it with Asian salad rolls, kebobs – be it veggie, seafood or meat; it is great over greens or noodle salad or with BBQ’d or grilled meats/seafood/veggies and stuffed into lettuce leaf tacos. Make a double batch for this sauce keeps at least a week with all the ginger, garlic and spices it boasts. Let me know your favorite way to use it.
See Teri's Tips as well for fun variations to make this versatile sauce work even better.
INGREDIENTS:
1/2 cup Natural organic SunButter
1 tbsp fresh ginger – minced
2 tsp garlic – minced
3 tbsp organic tamari, low sodium, gluten-free or coconut aminos for soy-free
Dried Chili peppers or cayenne pepper or Sriracha to taste
2 tbsp fresh lemon or lime juice
2 tbsp maple syrup, raw honey, Lakanto, coconut or date sugar, to taste
Approx. 1/2 cup coconut milk, or low sodium broth, to create desired consistency
½ - 1 tsp sea salt, if needed (coconut aminos isn't as salty as Tamari)
DIRECTIONS:
This is a sure fire ‘go-to’ win them all over recipe in my home as well as at workshops and cooking classes. Besides being oh-so-easy to make and ever so versatile it is wonderfully flavor packed and adapts well to accommodate many of the prevailing dietary specifics. I love it with Asian salad rolls, kebobs – be it veggie, seafood or meat; it is great over greens or noodle salad or with BBQ’d or grilled meats/seafood/veggies and stuffed into lettuce leaf tacos. Make a double batch for this sauce keeps at least a week with all the ginger, garlic and spices it boasts. Let me know your favorite way to use it.
See Teri's Tips as well for fun variations to make this versatile sauce work even better.
- Sauce, condiment, dip, spread
- Yield: approx 1.25 cups
- Prep time: 10 minutes or less
- Vegan, dairy, gluten, nut free
INGREDIENTS:
1/2 cup Natural organic SunButter
1 tbsp fresh ginger – minced
2 tsp garlic – minced
3 tbsp organic tamari, low sodium, gluten-free or coconut aminos for soy-free
Dried Chili peppers or cayenne pepper or Sriracha to taste
2 tbsp fresh lemon or lime juice
2 tbsp maple syrup, raw honey, Lakanto, coconut or date sugar, to taste
Approx. 1/2 cup coconut milk, or low sodium broth, to create desired consistency
½ - 1 tsp sea salt, if needed (coconut aminos isn't as salty as Tamari)
DIRECTIONS:
- Combine all ingredients but salt in a food processor, or blender. (A glass jar with a tight fitting lid will work as well, with a little muscle power to shake that jar enough to emulsify the sauce).
- Blend until smooth (scraping down the sides of processor if using). Adjust seasonings and thickness as desired.
- Serve as a dip, with kebobs or cutlets, or thin with additional liquid and use as a salad dressing or sauce with spiraled raw veggie noodles topped with sautéed veggies such as peppers, onions, squash, snow peas, etc.
- 1-2 tbsp toasted sesame oil for a Indo/Asian flavor or
- 1 tbsp or more curry powder or paste for an East Indian flare