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, its wonderfully flavor packed and adapts well to accommodate the prevailing dietary specifics. I love it with Asian salad rolls, kebobs – be it veggie, seafood or meat; its great over greens, noodle salad or with BBQ’d or grilled meats/seafood/veggies. You can even drizzle it onto lettuce leaf boats filled with a veggie and rice mix.
Make a double batch for this sauce keeps at least a week with all the ginger, garlic and spices it boasts. See TERI'S TIPS below for fun variations to make this versatile sauce into supper. Sauces rule as king and queen of my kitchen and meal creations.
INGREDIENTS:
1/2 cup Natural organic SunButter or your favorite
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 water, coconut milk, or low sodium broth, as needed to create desired consistency
½ - 1 tsp sea salt, if needed (coconut aminos isn't as salty as Tamari and some seed butters are salt free)
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, its wonderfully flavor packed and adapts well to accommodate the prevailing dietary specifics. I love it with Asian salad rolls, kebobs – be it veggie, seafood or meat; its great over greens, noodle salad or with BBQ’d or grilled meats/seafood/veggies. You can even drizzle it onto lettuce leaf boats filled with a veggie and rice mix.
Make a double batch for this sauce keeps at least a week with all the ginger, garlic and spices it boasts. See TERI'S TIPS below for fun variations to make this versatile sauce into supper. Sauces rule as king and queen of my kitchen and meal creations.
- Sauce, condiment, dip, spread
- Yield: approx 1.25 cups
- Prep time: 10 minutes or less
- Low allergen, vegan, dairy, gluten, nut,free
INGREDIENTS:
1/2 cup Natural organic SunButter or your favorite
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 water, coconut milk, or low sodium broth, as needed to create desired consistency
½ - 1 tsp sea salt, if needed (coconut aminos isn't as salty as Tamari and some seed butters are salt free)
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. and it means less clean up.).
- Blend or stir and shake 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 Indian curry powder or paste for an East Indian flare
- Go to Thailand with a tbsp or two of Thai Kitchen curry or chili paste, 1/2 - 1 cup coconut milk Now mix into a noodle and veggie stir-fry for a quick take on what I call "Pad Teri"