Paleo Peanut Sauce, An Asian Condiment for Satay © 2014 . All rights reserved.

Paleo Peanut Sauce, An Asian Condiment for Satay

This Paleo Peanut Sauce is made with raw local honey, coconut amino, almond butter and coconut vinegar. It’s a great condiment for satay or sauce for pad thai! If you want it to be Vegan, just leave out the egg, but it will taste a little different. Not bad, just different. I love this recipe with our Chicken Satay alongside our Mango Cilantro Dipping Sauce. The trick here is not to let the egg cook. If it does start to cook, it isn’t wasted, so don’t throw it out! Just take it off the heat and stop pouring until it has cooled a little. Fresh ingredients are always the key, so I make no guarantees if you use dry spices too!

This week. Wow. I don’t even want to talk about it. Just exhausting. I don’t even feel like I really accomplished anything. I know I did, but it doesn’t feel that way. I cooked about a million recipes, some turned out, some didn’t, none got posted…OH I need to catch up on everything! …and plan a wedding (said with a look of despair)! So much to do, so little time! AND my birthday is on Sunday, so if you really want to make it happy, go to the Jacksonville Home & Patio Show – we’re doing a cooking demo with samples at 11:30am est!

Recipe: Paleo Peanut Sauce

Ingredients

  • ¼ cup Coconut Aminos
  • 1 Tbsp raw Honey
  • 2 Garlic cloves
  • 1 ½ Tbsp fresh Ginger
  • ½ Tbsp Creamy Almond Butter
  • ¼ cup Chicken Stock
  • 1 tsp Chili Paste
  • ¼ tsp Coarse Sea Salt
  • ½ Tbsp Coconut Vinegar
  • 1 Tbsp Coconut Oil
  • 1 Egg

Instructions

  1. First, combine the coconut aminos, honey, garlic cloves, fresh minced ginger, almond butter, chicken stock, chili paste, sea salt and coconut vinegar in a food processor or blender and pulse until all ingredients are smooth and incorporated.
  2. Next, Set a saucepan with water over medium-high heat. When boiling, place a bowl on top of the saucepan (or make a double boiler) and add the coconut oil. Melt the coconut oil completely.
  3. In a separate bowl, beat the egg until incorporated. Next, slowly whisk the egg into the coconut oil, making sure not to cook the egg. Once the egg is entirely mixed into the coconut oil, add the coconut aminos mixture, whisking constantly.
  4. Continue to slowly whisky the mixture for about 10 minutes, or until the sauce is set and thickened.
  5. This recipe is Vegetarian, but can easily be made Vegan, just omit the egg!

Preparation time: 10 minute(s)

Cooking time: 20 minute(s)

Number of servings (yield): 4

My rating 5 stars:  ★★★★★ 1 review(s)

Makes 1 cup

Looking for more recipes like this? Try our Asian Lettuce Wraps, Vietnamese Beef Pho or Japanese Ginger Dressing!

One Trackback

  1. By Paleo Thai Beef Stir-fry, A One-Pot Meal August 30, 2014 at 2:31 pm