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Epicurious

Peanut Sauce

Addictive and easy, this is our version of a quick Asian-inspired sauce that we serve with Thai Balls (page 45). However, we also think it’s a smashing success alongside fresh-cut veggies as a crudités dipping sauce. Alternatively, try mixing a few tablespoons in with your next stir-fry or thinning it with water and serving it over Asian noodles. This sauce will keep for up to two weeks in the fridge.

Recipe information

  • Yield

    Makes 1 1/2 cups

Ingredients

1 tablespoon vegetable oil
2 garlic cloves, minced
3/4 cup creamy peanut butter
1/4 cup low-sodium soy sauce
2 tablespoons rice wine vinegar
Juice from 1 lemon
1 tablespoon honey
1 teaspoon fish sauce
1/4 teaspoon cayenne pepper (optional)

Preparation

  1. Heat the vegetable oil in a small saucepan over medium heat. Add the garlic and toast in the oil, stirring frequently, until fragrant and beginning to turn golden brown, about 1 minute. Add the peanut butter, soy sauce, rice wine vinegar, lemon juice, honey, fish sauce, and cayenne (if using). Whisk together until a smooth consistency is achieved. Add a few tablespoons of water, if necessary, to thin the sauce. Cool in the refrigerator for 20 minutes before serving.

Reprinted with permission from The Meatball Shop Cookbook by Daniel Holzman and Michael Chernow with Lauren Deen. Copyright © 2011 by Daniel Holzman and Michael Chernow; photographs copyright © 2011 by John Kernick. Published by Ballantine Books, an imprint of The Random House Publishing Group. All Rights Reserved. Daniel Holzman is executive chef at The Meatball Shop. He is an alum of Le Bernadin, San Francisco's Fifth Floor, and Aqua, among other highly acclaimed restaurants. He attended the Culinary Institute of America, where he received a full scholarship from the James Beard Foundation. Michael Chernow runs the front-of-house operations and the beverage program at The Meatball Shop. He has worked extensively in restaurants in New York and Los Angeles. He is a graduate of the French Culinary Institute, where he earned degrees in culinary arts and restaurant management. He and Holzman met as teenagers when they worked together as delivery boys at the New York vegan restaurant Candle Café. Needless to say, the vegan thing didn't really stick. Lauren Deen is the author of the New York Times bestselling Cook Yourself Thin series and Kitchen Playdates. She is an Emmy award—and James Beard award— winning television producer and director. She is currently executive producer of food(ography) on the Cooking Channel.
TagsSaucePeanutNutDairy FreeEasyQuick30 Minutes or LessMeal PrepCookbooks
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