Everyday Satay Sauce

Satay sauce is a wonderfully rich, peanut sauce that tends to be naturally dairy-free. It’s also extremely versatile. You can use it as a marinade for chicken or tofu, as a dipping sauce, with noodles, or even as a Thai-style sauce on pizza (no cheese required!).

Special Diet Notes: Satay Sauce

By ingredients, this recipe is dairy-free / non-dairy, egg-free, optionally gluten-free, vegan, plant-based, and vegetarian.

For soy-free satay sauce, you can swap in coconut aminos. This substitute is a little sweeter and less salty, so I would up it to 3 tablespoons and reduce the brown sugar to 1 tablespoon.

For peanut-free and nut-free satay sauce, use sesame oil or your cooking oil of choice and use sunflower seed butter in place of the peanut butter.

Everyday Satay Sauce

 

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Prep time

5 mins

Cook time

16 mins

Total time

21 mins

 

Author: Alisa Fleming

Serves: about 16 servings

Ingredients

• 4 teaspoons peanut or sesame oil
• 1 small onion, minced
• 3 cloves garlic, crushed
• 1 cup peanut butter, smooth or crunchy
• 1 cup full-fat coconut milk (see note below)
• ⅓ cup sweet chili sauce
• 2 tablespoons + 2 teaspoons soy sauce or wheat-free tamari (for gluten-free)
• 4 teaspoons brown sugar

Instructions

1. Heat the oil in a skillet or saucepan over medium-low heat. Add the onion and saute until softened, about 5 minutes. Add the garlic and saute 1 minute more.
2. Whisk in the peanut butter, coconut milk, chili sauce, soy sauce and brown sugar until relatively smooth. Bring the mixture to a simmer, reduce the heat to low and let simmer for 10 minutes, uncovered, stirring occasionally.
3. If it thickens too much for your needs, whisk in a little water to your desired consistency.

Notes

Coconut Milk: This is regular coconut milk that comes in cans or little aseptic packages, not coconut milk beverage. It should be quite rich. For a thinner sauce, you can use light canned coconut milk. Using coconut milk beverage will produce a runnier sauce.

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