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