Luke and I visited friends in November of ’08, and they made us a delicious dinner of chicken skewers with peanut sauce. The sauce was so good that I had to steal the recipe from them right then and there. Ever since, it’s been my go-to for peanut sauce, and it’s ever so much cheaper and yummier than the store bought stuff!
This sauce lasts well (though not forever) in the fridge—I recommend using it within 2-3 weeks at the longest, freeze a portion if you use it only sparingly. Use as a stir fry sauce, dip, or spread for a wrap or sandwich. It packs a lot of punch. I’ll also be posting my Thai Chicken Pizza recipe in a couple days that you can (must) use this with.
Many thanks to Basil and Maria for their delicious peanut satay sauce, it’s brought joy to many stomachs!
Basil & Maria’s Peanut Satay Sauce
Makes: 1.5 cups sauce
Cooking time: 10 minutes
- 1/4 cup soy sauce
- 1/4 cup dry sherry or white wine (or water, do NOT use almond flavoured sherry)
- 1/2 cup smooth or chunky peanut butter
- 4 tbsp olive oil
- 2 finely minced or crushed cloves fresh garlic
- 1 tbsp red wine vinegar
- 1 tbsp lemon juice
- 3 tbsp ketchup / tomato sauce
- 2 tbsp brown sugar
- 1/4 tsp hot chili sauce, optional
Place soy sauce and sherry in a microwave safe measuring cup. Put in peanut butter—the easiest way is to do it one scoop at a time until your liquid reaches the 1 cup mark. Add olive oil, garlic, vinegar, lemon juice, ketchup, sugar, and chili sauce. Don’t worry about stirring quite yet.
Microwave for about 30 seconds – 1 minute, so the whole sauce warms through. Now, stir slowly and steadily and you’ll notice that the peanut butter dissolves quite easily! Mix thoroughly until the sauce is smooth and slightly thick. It will thicken more as it cools. Allow to sit about an hour (or more) before using, so the flavours can develop and blend.