Description

This peanut-free satay sauce is creamy, rich, and gently spiced, made with toasted tahini and a touch of hazelnut butter instead of peanut butter. It is also soy-free and pairs beautifully with chicken satay, grilled meats, roasted vegetables, stir-fries, cabbage, or chicken salad.

Ingredients

Extra virgin olive oil, for sautéing, taken from the amount below
1 shallot, finely chopped
1 garlic clove, smashed and chopped
3 heaping tablespoons toasted tahini
1 teaspoon hazelnut butter
1/2 teaspoon local honey or yacon syrup
3 tablespoons extra virgin olive oil
1 tablespoon capers, rinsed
1 tablespoon coconut aminos
3 tablespoons freshly squeezed lemon juice
Zest of 1 small organic lemon
8 teaspoons (2 tablespoons plus 2 teaspoons) cold water
1/8 cup (2 tablespoons / 30 milliliters) liquid coconut milk
3 drops red Tabasco, or more to taste
1 pinch sea salt
1 pinch ground black pepper
1 pinch ground ginger
1 pinch ground cumin
1 pinch ground turmeric

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Instructions

Add a small amount of the measured olive oil to a small saucepan. Sauté the shallot and garlic over low to medium heat until softened, translucent, and fragrant (do not brown them!).
Transfer the cooked shallot and garlic, including the oil from the saucepan, to a blender. Add the remaining ingredients and blend until smooth and creamy.
If the sauce is too thick, add a little more water or coconut milk and blend again. Taste and adjust with more salt, pepper, lemon juice, or Tabasco as desired.
Serve immediately or refrigerate until needed. The sauce can be served cold, at room temperature, or gently warmed.

Notes

I originally created this recipe for a lectin-free diet, using tahini and hazelnut butter in place of peanuts and omitting soy sauce. If you are avoiding peanuts or soy because of an allergy, check every ingredient on the package for allergen warnings and potential cross-contact. This sauce also contains sesame and hazelnuts, so it is not suitable for people with sesame or tree-nut allergies.

If toasted tahini is unavailable, use regular tahini. For a more pronounced toasted flavor, add a small amount of toasted sesame oil or a few toasted sesame seeds.

Honey can be replaced with yacon syrup or another preferred sweetener.