Bryan And Laura Foltz, Family, Sauce
One large yellow onion
One large piece of fresh ginger…2 or 3 ounces
Two cloves garlic (we use more)
1/3 cup water
1/4 cup creamy natural peanut butter (normal works just fine)
1/2 teaspoon cayenne
One tablespoon soy sauce
Sesame oil
Two tablespoons brown sugar (we omit this)
This recipe is from the ECU Gourmet Club 3/2/2002
Place onion, garlic, ginger, and water in a food processor or blender and process until smooth.
Transfer to pan and sauté in peanut oil until onion is translucent.
Add peanut butter, soy sauce, sesame oil, cayenne, and brown sugar.
Cook until smooth, then remove from heat.
Note: you may need to add water or oil to get this smooth…it never seems to get smooth for us. Also we've used a bit of tahini in place of the sesame oil. Also we sauté in olive oil without issue.
Great sauce! The original recipe suggests using this as a marinade for chicken or beef satays, as well as using it as a dipping sauce. We typically just use it as a dipping sauce.