Vietnamese peanut sauce recipe

• portionen: 8 servings
• aktive zeit: 5 minutes
• gesamtzeit: 5 minutes

Zutaten

2 tbsp gluten-free hoisin sauce

2 tbsp creamy peanut butter (unsalted and unsweetened)

1 tbsp white wine vinegar (or apple cider vinegar)

½ tsp Sriracha (optional, or sambal oelek)

0.15 oz. grated garlic (1 medium)

1 ½ to 2 tbsp water (to thin)

Sprinkle chopped roasted peanuts

Anweisungen

Combine

In a mixing cup, combine hoisin sauce, peanut butter, white wine vinegar, sriracha, and garlic.

Thin the sauce with water 1 tablespoon a time while stirring until your desired consistency.

Garnish with chopped peanuts on top.

Tip

The sauce will thicken the longer it sits. Thin with more water as necessary.

Usage: Use it as a dipping sauce for Vietnamese fresh summer rolls, spring rolls, Chinese egg rolls, and more!

Storage: the sauce stores well in an airtight jar in the fridge. It should last 1 week with no double dipping.

Nährwertangaben

• Portionsgröße: 1 tbsp
• Kalorien: 34 kcal
• Gesamtfett: 2 g
• Gesättigtes Fett: 0.4 g
• Ungesättigtes Fett: 2 g
• Cholesterin: 0.1 mg
• Natrium: 89 mg
• Gesamtkohlenhydrate: 3 g
• Ballaststoffe: 0.3 g
• Zucker insgesamt: 2 g
• Eiweiß: 1 g