Peanut Sauce Proportions

[TX_Mommy]

I saw a peanut sauce in the grocery store but want to make it at home since I have the ingredients already. The ingredient list on the bottle was as follows, in order:

Peanut Butter
Soy Sauce
Vinegar
Sesame Oil
Sherry
Garlic
Cornstarch

If I use a cup of peanut butter, can anyone of you please estimate the amounts of the other ingredients? I'm clueless.

[weezieduzzit]

Interesting how differently everyone makes it!

I start with a can of coconut milk or coconut cream and add a huge spoon or two of crunchy peanut butter, a big glob of sweet chili sauce, a splash of fish sauce, a splash of soy, sriracha or sambal oelek or something else hot and go from there, adjusting to taste.

[sparky403]

I don't have the time to search now - but there are a few recent threads on this topic - pretty close to the advice below.

I do recommend Chunky PB - at least I like it better.

[iL Divo]

now this is giving me the idea of Thai chicken with peanut sauce for tonights' dinner, hum...................

[iL Divo]

I didn't measure, I usually don't measure anything.
I didn't have all that much chicken in the freezer so the amount of sauce didn't have to be a lot.
ingredients used:
soy
hoisin
sesame oil
creamy pnut butter
red wine vinegar
sugar
salt
red pepper flakes
garlic

it was mild and didn't take your face off with any overbearing flavors, quite good, I was pleased

[splatgirl]

My favorite:
http://www.epicurious.com/recipes/foo...

[iL Divo]

gosh I love it when I have all the ingredients on hand :)

[Antilope]

This is an adaptation of an old Sunset Magazine recipe from the 1980's. It's our go to peanut sauce:

Thai Style Peanut Dipping Sauce

4 tablespoons peanut butter
2 tablespoons salad oil
4 tablespoons soy sauce
4 tablespoons granulated sugar
4 tablespoons distilled vinegar
1 teaspoon toasted sesame oil
2 teaspoons hot chili sauce, Sriracha
1/8 teaspoon ground coriander

Combine ingredients. Mix well with whisk.

Serve over warm or cold pasta, rice, hot or cold noodles,
pot stickers or as a spring roll dipping sauce. Or over
a chicken salad.

[iL Divo]

^^^ooooh ooooh ooooh^^^

[pinehurst]

Totally agreed on winging it--taste as you go. I prefer chunky PB, and don't use sesame oil. I do used crushed garlic, soy, vinegar (believe it or not, I've used malt vinegar with success) and hoisin with whatever hot sauce I have on hand (usually sriracha, but I've used Frank's and Cholula).

[westsidegal]

unless you are using natural peanut butter (the kind that separates), i'd skip the cornstarch.

interesting that there was no ginger in that recipe.

i wing it too.

for the vinegar i use the unseasoned rice vinegar.
i don't use sherry at all

agree with Davwud that chopped peanuts on top enhances it and also like him/her i use sriracha.

next time i'll try adding the hoisin that s/he recommends too.

[Davwud]

Davwud is a he

DT

[iL Divo]

"I don't use sherry at all"

yah, I don't even own sherry but I do keep sherry vinegar in the kitchen store. could prob sub that with the sherry but less and omit the vinegar.

[Davwud]

I've made it at home and to taste. Really just messed around with stuff until I was happy with it. So no, no I can't give proportions. My advice would be to just wing it.

Mine had fewer ingredients one of which was hoisin. Which I would recommend.

It was mostly peanut butter and hoisin with (I think) mirin and sriracha helping to round things out.
Chopped peanuts on top is a nice touch too.

DT