Multipurpose Peanut Sauce
By: Chef Garrett Berdan and verified for school crediting by HealthySchoolRecipes.com.
Ingredients
2 pounds, 8 ounces (4 cups) peanut butter
2 2/3 cups water
1 cup soy sauce, reduced sodium
6.8 ounces (1 cup) brown sugar
3/4 cup lime juice
1/2 cup toasted sesame seed oil
1 tablespoon + 1 teaspoon ginger, ground
2 teaspoons garlic, granulated
1 teaspoon cayenne pepper or red pepper flakes (optional)
Directions
This recipe is scaled for K-12 school food service. For more information about peanuts in school food service, visit PeanutsinSchools.org
Place the ingredients in a blender and blend on medium speed until smooth.
Alternately, place the ingredients into the bowl of a stand mixer and mix, using the whip attachment. Begin mixing on low speed until the ingredients come together. Then increase speed to medium-high and whip until smooth, about 2 minutes.
If using cold, hold for cold service at 41°F.
If using hot, heat to 165°F or higher for at least 15 seconds. Hold for hot service at 135°F or higher.
Crediting: 1 oz. poriton provides: .25 m/ma. (Note: a 2 oz. portion provides .5 m/ma. and you can serve with .5 oz peanut granules to increase crediting to 1 m/ma.)
Nutrients Per serving
| Calories | 108 | kcal | Total Fat | 8.4 | gm |
| Saturated Fat | 1.5 | gm | Cholesterol | 0 | mg |
| Sodium | 183 | mg | Carbohydrate | 6 | gm |
| Sugar | -- | gm | Vitamin A | 10 | IU |
| Dietary Fiber | 0 | gm | Vitamin C | 1 | mg |
| Protein | 3 | gm | Iron | 0 | mg |
| Calcium | 10 | mg |
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