Peanut Sauce

In my opinion, the trick to eating really outstanding meals is to make really outstanding sauces. This peanut sauce is a favorite here. We use it as a dipping sauce for salad rolls, as a sauce for noodles, or as a topping on various grain and veg bowls. It would be amazing with chicken skewers for a chicken satay. Photographed here with crispy tofu and sauteed veg over brown rice is often how we eat it, and I'm never sorry.

This recipe makes about a quart of sauce, which seems like a lot for a condiment, but we go through it fast and it keeps quite well in the fridge. Fill up that mason jar and have happy meals whenever you want!

Perfect Peanut Sauce (gluten free option, vegan)

• 1 cup soy sauce or tamari
• 1 cup brown sugar
• 2 cups peanut butter (you can use whatever kind of peanut butter you want, here. The natural ones are delicious but my kids like standard "extra crunchy" the best)
• Approx. 1" fresh ginger, minced very fine or grated on a Microplane
• Approx 4-5 garlic cloves, minced very fine or grated on a Microplane 
• 1 cup water

Mix everything in a small saucepan and cook on medium heat, stirring so that it doesn't burn to the bottom, until you see bubbling and all of the sugar is completely dissolved. It should look brown and a bit carmelized. This is a strong sauce to use fairly sparingly; if you want to edge down the flavor profile a bit, just add more water. Enjoy!