Try this Thai Almond Butter Sauce recipe, or contribute your own.
- Carbohydrate 166.026532810479 g
- Cholesterol 0 mg
- Fat 5.24465546875255 g
- Fiber 48.9010616711104 g
- Protein 20.0002296875068 g
- Saturated Fat 0.682015625000292 g
- Serving Size 1 1 Serving (1781g)
- Sodium 502.50828124996 mg
- Sugar 117.125471139369 g
- Trans Fat 2.80938242187613 g
- Calories 522 calories
Step-by-step
- In a food processor, blend all of the ingredients for the peanut sauce until creamy. Set aside.
Vibrant citrus meets earthy roasted nut oils in a glossy emulsion that clings smoothly to the back of a spoon. Fresh lime juice provides an immediate acidic brightness that cuts directly through the dense, rich fats of the nut butter. Low-sodium soy sauce supplies a savory baseline, while fresh ginger and mashed garlic infuse the mixture with pungent aromatic compounds.
Processing this blend requires proper sequencing to prevent seizing or clumping in the machine bowl. Whisking the liquid ingredients together first creates a fluid base before introducing the thick nut butter. Mashing the garlic clove into a paste beforehand ensures that raw chunks do not overpower the delicate balance of the sauce during high-speed blending.
Maintaining correct moisture levels prevents the mixture from turning into a stiff paste instead of a pourable condiment. Adding two tablespoons of water provides enough hydration for the blades to catch, though an extra teaspoon may be required if the almond butter is exceptionally dry. Honey balances the sharp acidity of the citrus, dissolving cleanly when combined with the initial liquid phase.
Storing this preparation in an airtight glass container in the refrigerator preserves its quality for up to five days. Separation is natural over time, so whisk the mixture vigorously or pulse it briefly in a food processor before serving. This sauce adapts well to room temperature adjustments, though chilling helps firm up the consistency if used as a spread.
