“This versatile sauce works with Asian noodles and cabbage salads. Or serve it satay style with grilled skewered chicken or meat. This sauce will last in the fridge up to 1 month.”
READY IN:
10mins
YIELD:
1 1/4 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine the peanut butter, water, soy sauce, vinegar, honey, sesame oil, ginger, and garlic in the bowl of a food processor fitted with the steel blade and process until smooth. Season with the cayenne pepper or chili sauce. The sauce will keep, covered and refrigerated, for 1 month.

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