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)
This recipe is scaled for K-12 school food service. For more information about peanuts in school food service, visit PeanutsinSchools.org
Recipe created by Chef Garrett Berdan and verified for school crediting by HealthySchoolRecipes.com.
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.
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.)