Satay's soulmate: peanut butter rounded with coconut milk, warmed with curry notes, sharpened with lime. Addictive on approximately everything.
150 g
🥜 Peanut Butter ›
natural, unsweetened
Mise en place
Before you start
Yield: About 300 ml
Prep checklist
Peanut Butter — natural, unsweetened
Whisk everything over medium-low heat until smooth and gently bubbling, 3–4 minutes. It will look broken, then come together — keep whisking.
Thin with warm water to your purpose: thick for dipping, pourable for noodles. Balance lime (bright) against sugar (round) at the end.
Taste before serving and adjust salt and acid — the last 30 seconds of seasoning matter more than any single ingredient.
Afterwards
Keep, reheat & pair
Storage
Airtight jar in the fridge, 3–5 days. Press plastic wrap onto the surface of starch-thickened sauces to stop a skin forming.
Freezing
Most sauces freeze 2–3 months; freeze in ice-cube trays for single portions. Emulsified butter/egg sauces don't freeze — they break on thawing.
Reheating
Reheat gently over low heat, whisking; butter- and egg-based sauces split when boiled. Loosen with a spoonful of warm water or stock.
Make ahead
Most sauces keep 3–5 days refrigerated and freeze in ice-cube trays for instant single portions. Emulsified butter sauces are best made within the hour.
Wine pairing
Follows the dish it dresses.
Beer pairing
Follows the dish it dresses.
On the plate
Serve it with
Sides
·
A dip that makes raw vegetables vanish
Garnish
A final swirl of butter or oil
Gluten-free: Tamari instead of soy.
Plant-based: Already plant-based as written.
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