Satay Peanut Sauce
I made this to go along with Chicken Satay. It turned out beautifully and tasted so yummy We will be making more chicken dishes using this peanut sauce.
I made this to go along with Chicken Satay. It turned out beautifully and tasted so yummy We will be making more chicken dishes using this peanut sauce.
- Carbohydrate 8.12140875 g
- Cholesterol 0 mg
- Fat 3.52922875 g
- Fiber 0.716600002735853 g
- Protein 3.19011125 g
- Saturated Fat 0.5708775 g
- Serving Size 1 1 Serving (28g)
- Sodium 816.37375 mg
- Sugar 7.40480874726415 g
- Trans Fat 0.18217125 g
- Calories 71 calories
Step-by-step
- Mix together peanut butter, soy sauce, and honey.
- Microwave about 45 seconds to liquify for whisking.
- Add pepper and whisk until smooth (except for the peanut chunks!).
- Add water by the teaspoon if needed for thinning.
Microwave heating for precisely 45 seconds initiates the thermal energy required to loosen viscous lipids without scorching fragile sugars. Thick nut spreads resist immediate emulsification when combined with cold liquids, meaning direct heat application serves as the primary driver for a uniform suspension.
- Select super chunky peanut butter containing at least 90 percent roasted peanuts to maintain structural integrity against the liquid volume of dark soy sauce.
- Whisk continuously after heating to incorporate air into the fat droplets, preventing the oil from separating out and pooling on the surface.
- Add water strictly one teaspoon at a time because small volumetric changes drastically alter the final viscosity of dense oil-in-water emulsions.
- Store prepared portions in a sealed glass container in the refrigerator for up to five days, though separation may occur during chilling.
- Restore refrigerated sauce to a smooth consistency by whisking in a few drops of warm water and letting it rest at room temperature for 15 minutes before serving.
Proper emulsification relies on balancing the moisture from honey and soy sauce with the solid fat content of the peanuts. Careful temperature control during the initial mixing phase ensures that cayenne pepper disperses evenly rather than forming concentrated pockets of heat.
