From the kitchen
Spicy Peanut Satay Sauce
Peanut butter thinned down into a velvety dipping sauce with warm hemp milk and chili paste, holding a thick, stable texture.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Hemp Milk Edition
Ingredients
- 1/2 cup Creamy Peanut Butter
- 3/4 cup Unsweetened Hemp Milk
- 2 tbsp Soy Sauce
- 1 tbsp Chili Paste
- 1 tbsp Brown Sugar
- 1 tbsp Fresh Lime Juice
Method
- Combine the peanut butter and hemp milk in a small saucepan over medium-low heat.
- Whisk constantly until the peanut butter melts and the mixture is smooth.
- Stir in the soy sauce, chili paste, and brown sugar, and simmer gently 3 to 4 minutes.
- Remove from heat and stir in the lime juice.
- Serve warm, or cool and refrigerate, thinning with warm water when reheating.
Kitchen note
Hemp milk holds this sauce together noticeably better over the heat than a thinner milk — you can simmer it a minute or two longer than you might expect without any risk of it separating.
Culinary Library
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