While hot-cooked peanut sauce is better, more flavorful, and generally just unctuous to the max, sometimes you want: a) to not cook anything. b) to have a smoother, sweeter sauce for dipping e.g. salad rolls in.
This fits that bill.
This scales up linearly.
The proportions are not that sensitive.
- 1/3 cup natural peanut butter. Creamy or chunky is fine.
- 3 Tbsp fresh lime juice (about a juiced lime and a half unless you have a really good juicer. Bottled lime juice will suffice but leave the sauce lacking a vital je ne sais quoi).
- 1.5 Tbsp rice vinegar
- 1.5 Tbsp soy sauce (substitute for 1tsp fish sauce if you like, but only if you like the taste of fish sauce; since it won't cook out, the end product will taste fish-saucey)
- 2 Tbsp honey
- 1.5 Tbsp packed brown sugar (resist the temptation to leave this out and double the honey; that leaves the sauce tasting too honey-ey)
- 1.5 tsp sesame oil
- 1 tbsp sriracha (omitting this is fine if you don't want spicy; substituting for the hot sauce of your choice is also fine. Try chipotle for a spicy twist!)
- 2 tsp peeled and finely minced ginger
- 2 cloves garlic
- Water
- Mix everything except the water together in a shake-able jar.
- Shake it until it's smooth.
- Add the water until it's the dip-able consistency you like. Some like it thick, some like it less so.
Keeps outside of the fridge for up to 3 days in a cool place (so it's ideal for vacation trips to locations without a fridge, camping, etc.)
Keeps in the fridge for basically ever. But you'll eat it before then.