Creamy Peanut Sauce
Yield: 2-3 Cups
2 Cups Creamy Peanut Butter (Homemade is Best)
1/4 Cup Rice Wine Vinegar
1/4 Cup Low Sodium Soy Sauce
Juice of 1 Lime (Optional)
2 Teaspoons Granulated Garlic
2" Piece of Fresh Ginger, Grated
1 Teaspoon Red Pepper Flakes
1 Tablespoon Japanese Table Seasoning
½ Teaspoon Hawaiian Alaea Salt
½ Teaspoon Ground Pink Peppercorns
1 - 1 1/2 Cup Coconut Milk
This recipe came from our friend, Mollie Cooke. Mollie is a young food blogger (@millennialscook2 ) who is excited to take on new recipes. This is one of her first new creations. She created the recipe to serve with her chicken meatballs, which make a great appetizer. We knew at first bite that, even with years of experience under our belts, we couldn't do any better than this! Mollie prefers to make hers with fresh peanut butter that she's made herself. And we tend to agree with her that fresh makes this sauce even better. But if you're not inclined to make your own, any good 'store-bought' version will work just as well. Chef's Note: like Mollie, we have found that making this sauce a day ahead of time and refrigerating it allows the flavors to develop fully.
Place first 9 ingredients (peanut butter thru Pink Peppercorns) in the bowl of a food processor. Pulse to combine. Add coconut mile, 1/2 cup at a time, and process until the sauce has reached its desired consistency. Place in an airtight container and refrigerate overnight to allow the flavor to develop fully. Serve with Satay, chicken wings, vegetables, and shellfish.