Sate Sauce (without peanuts)
This recipe can be adapted for different allergies. See Notes at the end for substitution suggestions. This sauce is good on rice noodles or wheat pasta, it also goes well with stir fry, or with "Laura's Grilled Chicken" or other grilled meats.1/4 cup sesame seeds, toasted until they are golden brown
1/4 cup Sunbutter, Peabutter or other peanut butter-like replacement
2 cloves garlic
1 tablespoon fresh ginger
5 tablespoons soy sauce
2 tablespoons rice vinegar
1 teaspoon Tabasco
2 tablespoons brown sugar
Put all ingredients in a blender and puree until smooth.
Notes
- To toast sesame seeds simply put in a pan without oil or water and heat. Watch carefully as once they start to color they will quickly burn.
- To make sesame-free use toasted sunflower seeds. If you are avoiding sesame for someone else in the house please note that the seeds tend to get stuck to other dishes in the dishwasher.
- Other peanut butter replacements include soy nut butter and almond butter. Note that some people who are sensitive to peanuts are also sensitive to tree nuts, like almonds, or other legumes like soy or peas.
- When cutting ginger try to cut across the grain or the sauce will have lots of hair-like fibers
- If you are gluten-free use Tamari instead of soy.
- If you don't own a blender use only half of the sesame seeds (2 tablespoons) and mix everything in a bowl. If it is too runny add another tablespoon of your peanut butter substitute.
- This recipe doubles easily, in fact, when you are making a double batch it is simple to make multiple double batches to freeze.
- The sauce will keep in the freezer for a few months.