You know how you go through phases with food, and get hooked on something you just can’t get enough of…? For me, lately, it’s peanut sauce.
I’ve been a fan of peanut butter in sweets and desserts, from back in my baking days at the Chinese Laundry. Without a doubt, 100% of the credit goes to the ultra decadent, totally over the top, Peanut Butter Fudge Pie. Ahhhh. Picture copious amounts of peanut butter, whipped with melted white chocolate, and with whipped cream folded in – making a dense peanutty mouse type filling….piled high into a chocolate graham crust. As if THAT weren’t enough…. to top this glorious mountain of PB goodness…. chocolate chips, whole peanuts AND chocolate ganache drizzled over top. PB heaven!
Then of course there’s the old fave peanut butter cookies, always my brother Andy’s favourite. I’ve also found how easy it is to make your peanut butter cups – and have been making them in variations since. Double stuffed for my brother Ed, a dark chocolate version for a friend, and one with the addition of peanuts – that one because I was curious. That one my fave so far.
Back to peanut sauce….. I’ve been trying to figure out it’s lure and why I’m so hooked. It’s not something you see a lot of and it’s usually served with chicken satay. I’ve been using it to sauce noodles, whole wheat to be exact – to stand up to the bold flavours in the sauce. I’ve also used it for a dipping sauce and found it made eating my least favored vegetable, broccoli, quite enjoyable. I can’t think of a better or healthier way to get your kids (or grown ups in your house!!) to eat broccoli.
Very tasty at room temp and can make a great change from the usual sandwich lunch. Picture it… some whole wheat or whole grain pasta and the delicious healthy protein of peanut butter… add some chicken or some of your fave veg and you’ve got one incredibly healthy and tasty meal!
To put it over the top….. try adding some toppings like chopped peanuts or fresh cilantro…. yummm!!
This sauce will keep in the fridge for a few days. The first time you make it, follow the recipe exactly. The next time, make it your own. For more zip… add more ginger. For a stronger peanut taste… add more peanut butter. You get the idea. Go nuts!
1 tablespoon canola oil
14 cup minced onion
1 clove garlic, minced
1 tablespoon, grated fresh ginger
13 cup peanut butter
2 tablespoons honey (can sub brown sugar)
3 tablespoons soy sauce (use reduced sodium if you prefer)
14 cup hot water (if cooking pasta, use some of the pasta water)
few grindings of fresh ground pepper
*large pinch red pepper flakes, if you want to add some heat
In a small saucepan over medium temp, heat the oil.
Add onion, garlic and ginger and heat only until fragrant.
Add the remaining ingredients and stir – if it separates, just stir it until it comes together.
Simmer for only a couple minutes; if it’s too thick, add a little more water.
Cool and store in the fridge in an airtight container.