Easy Creamy Peanut Sauce | Healthy Nibbles by Lisa Lin (2024)

FAQs

Why is my peanut sauce breaking? ›

Sauces can break for any number of reasons including cooking at high heat, adding too much liquid to a hot pan, or even just waiting too long for everything to combine appropriately.

Instructions. To a medium mixing bowl add (starting with the amount at the lower end of the measurement range where applicable) peanut butter, tamari (or soy sauce or coconut aminos), maple syrup, lime juice, chili sauce (or chili or red pepper), and whisk to combine.

Start with a little less than equal parts warm water to nut butter and add more water as needed, until the sauce is your desired consistency. You'll want it thinner for drizzling, and thicker for dipping.

How to thicken peanut sauce. If you accidentally add too much water to your peanut sauce, simply whisk in small amounts of peanut butter to adjust the consistency, You may also need to add other ingredients to maintain the flavor balance. Peanut butter powder also works in place of peanut butter to make this adjustment ...

If the oil is separating from the sauce a bit (this can happen from the oil in the coconut milk and the peanut butter, but it's easy to fix!), add water a few drops at a time and whisk until it comes smoothly back together.

To avoid these, mix in a little melted butter instead. Another option is reduced cream, meaning cream heated in a separate pan until some of the liquid has evaporated. Heat slowly, stirring occasionally. The lower the heat, the less likely your sauce is to separate.

I suggest doubling or tripling the recipe to have throughout the week with salad rolls, roasted veggies, and salads. How long with the sauce last? The Peanut Sauce will last up to 1 week in a tightly sealed container in the fridge.

Satays are commonly served with peanut sauce. However, satay does not actually mean peanut sauce – Southeast Asia's favourite street food snack is a dish of skewered, grilled meat with infinite variations.

Cucumbers: Slice a cucumber into spears or chips, and you'll have an excellent dipping vegetable for peanut sauce. Cucumbers are often featured in Asian cooking because they offer a cool complement to a spicy sauce. Carrots: Carrots are delicious when combined with thick sauces.

If you want to THICKEN peanut butter, you need to get rid of water, not add it. Some obvious ways: add a little starch — use a cooked or pure starch (Wondra, potato starch, etc.) add a little gelatin and beat like heck.

How do you make peanut sauce less sticky? ›

In a medium bowl, stir together the peanut butter, lime juice, rice vinegar, sriracha, tamari, sesame oil, maple syrup, ginger, and 4 tablespoons of the water. If the sauce is too thick, add more water, 1 tablespoon at a time, until it reaches your desired consistency.

You probably added too much soy sauce. Counteract this by adding more peanut butter, sugar, or water.

Keeping a consistent, low heat will help to avoid this. Sauces should also be whipped up to be served straight away. If you keep them warm for too long, or refrigerate until needed, you'll often see separation and create a broken sauce.

Pan sauces and cream sauces will become broken and curdle if simmered or boiled for too long. In both cases, the emulsifying ingredient is often butter or cream, and if subjected to high heat for too long, the balance of fat and water is thrown off, which causes the split.

Mixing Method

Turn the unopened jar of separated peanut butter upside down, the idea being that as the oil then flows upwards it will slowly mix itself into the thick peanut butter.

Reviving stale peanut brittle is possible to some extent. You can try placing the stale peanut brittle on a baking sheet and gently heating it in an oven at a low temperature, around 250°F (120°C), for a few minutes. This can help to soften it a bit and restore some of its original texture.