It took me years to create a version of satay sauce that I was happy with. And finally, it happened. This peanut-free satay sauce is creamy, sticky, rich, and the perfect accompaniment to lectin-free chicken satay. But feel free to pair it with other dishes. It works well with stir-fries, cabbage, and beef and makes a perfect creamy dressing for a chicken salad.
The ingredients for this lectin-free satay sauce
Traditionally, chicken satay sauce is made with peanut butter and soy sauce. I used toasted tahini (sesame paste made of lightly toasted sesame seeds) and a little bit of hazelnut butter, spices, and aromatics to bring in the umami flavor given by the soy sauce.
The aromatics I used are (they were sauteed in olive oil):
- shallots
- garlic
The spices I used are:
- turmeric
- cumin
- ground black pepper
- ginger powder (fresh can also be used)
- sea salt / Himalayan pink salt
- red Tabasco (another compliant hot sauce can be used, such as Sriracha)
The creamy/liquid ingredients are:
- toasted tahini (if you don’t find toasted tahini, you can use tahini made with raw sesame seeds, and maybe add a teaspoon of toasted sesame oil to the mix, or toast some seeds and add them to the blender)
- hazelnut butter
- extra virgin olive oil
- coconut milk
- water
- raw, local honey (can be replaced with Yacon syrup or another compliant sweetener)
- lemon juice
Other ingredients for more depth of flavor:
- capers
- lemon zest
Coconut aminos can be used, but that’s not an ingredient readily available worldwide. It will not hurt to add a little bit to your sauce if it’s something you have in your pantry.
How to prepare this lectin-free satay sauce without peanuts
Usually, this sauce is cooked on the stove while making the chicken and served warm. I wanted to simplify things and make it a condiment that can be prepared in advance and stored in the fridge.
I cooked the shallot and garlic in a small saucepan, added all the ingredients to my Nutribullet, and blended until creamy.
I stored the sauce in the fridge until dinner time. After making the chicken, I added the sauce to an oven-proof serving dish and warmed it a little bit in the oven before adding the chicken skewers on top.
You can double the quantity and use leftovers as a creamy dressing for a chicken salad or a stir-fry sauce the next day.
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This lectin-free satay sauce is creamy, sticky, rich, and the perfect accompaniment to lectin-free chicken satay. But feel free to pair it with other dishes. It works well with stir-fries, cabbage, beef, and makes for a perfect creamy dressing for a chicken salad. In a small saucepan, sautee the shallot and garlic clove in a little bit of olive oil until translucent and fragrant. Add all the ingredients to a blender, including the content of the saucepan, and blend until creamy. If it needs more liquid add a little bit more water or coconut milk. Taste and season with more salt and pepper, lemon juice, and Tabasco to suit your taste. Lectin-Free Satay Sauce (No Peanuts, No Soy)
Ingredients
Instructions
3 Comments
Joanna riedl
November 14, 2021 at 1:06 amHello,
In your blog portion you mentioned that you use turmeric, cumin, and ground black pepper
ginger powder in your recipe, but I don’t see them listed in the recipes . I am just wondering why they are left out. Are they essential to the recipe?
Claudia
November 14, 2021 at 5:22 amHi Joanna, they are mentioned in the last line from the ingredients list: “1 pinch (top of knife) of each: sea salt, ground pepper, ginger powder, cumin, turmeric” xx
Joanna
November 14, 2021 at 6:51 pmAh, missed that before. Thank you!