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This is the key to those spicy, nutty dishes. Not so much a recipe as it is an essence of seasoning.
Ingredients
Makes 10 servings
- Peanut butter -- because you always have it, and you need peanuts for peanut sauce.
- Acid -- You want vinegar, or pickle juice, or white wine, or lemon juice, or something for bite so it doesn't taste totally like peanut butter.
- Ginger -- this is the tricky one, but you'll get into the habit of always having ginger on hand. You need it, and a pleasantly plump amount.
- Hot -- I prefer cayenne, but you can use mucho black, or tabasco, or Sriracha, or whatever you have.
Preparation
Take your primary ingredients and balance them until it isn't too peanut buttery, or too acidy (DEEEE-OW!), or too spicy. Balance, grasshopper. Your first time you might end up with a bucketful, but it's tasty enough that you won't care.
Other stuff -- Soy sauce, tamari, sake, tahini, sauteed shallots, miscellaneous spices, sesame seeds, you name it... clean the fridge and just see how it goes.
Now, slather the peanut sauce on whatever comes to mind. I love it on crispy tofu, but it's tasty enough to eat on anything. Chicken. Bananas. Plain steamed rice. Crackers. Nachos. A spoon.
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