Golden Peanut Lime Sesame Sauce
- Anthology of Crumbs
- Sep 26
- 1 min read
1
Searing the Beef
Substitutions: Almond butter for peanut butter, honey for maple, or soy sauce for tamari.
Serving: Toss with soba noodles, spoon over roasted sweet potatoes, or serve as a dip for spring rolls.
Make-ahead: Flavors deepen if made the day before.
Wine pairing: A sauvignon blanc or citrusy wheat beer pairs well with lime and sesame.
Leftovers: If thick after refrigeration, whisk in a splash of warm water before serving.
Notes
1
Pulse garlic in a food processor until finely minced.
2
Add ginger, 3 Tbsp water, peanut butter, lime juice, rice vinegar, sesame oil, grapeseed oil, tamari, maple syrup, and sriracha. Blend until creamy.
3
Thin with more water if needed. Taste and season with salt.
4
Store in a sealed jar in the fridge for up to 5 days.
Instructions
1 garlic clove
1 tsp grated fresh ginger (microplane)
3 to 4 Tbsp water
6 Tbsp smooth natural peanut butter
2 Tbsp fresh lime juice
1 tsp rice vinegar
1 Tbsp toasted sesame oil
1 Tbsp grapeseed oil (or neutral oil)
1 Tbsp low sodium tamari
2 tsp pure maple syrup
1 tsp sriracha (or chili flakes for milder heat)
¼ tsp fine sea salt (to taste)
Golden Peanut Lime Sesame Sauce
Anthology of Crumbs
In every kitchen there are jars and bottles you reach for when a meal feels unfinished. This sauce has a way of pulling everything together. The nuttiness of peanut is lifted by lime, the sesame grounds it, and maple lingers quietly at the edges. It is as welcome drizzled over noodles as it is beside crisp vegetables or spooned over tofu hot from the pan.
Servings :
1 cup
Calories:
Prep Time
10 min
Cooking Time
0
Rest Time
0
Total Time
10 min
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