Satay Dressing is a thing of beauty especially one you can shake up in a jar. That is one seriously good idea for any plate of food
This is a gem. It pretty much makes any salad at all feel like Gado Gado. I don’t think that’s bad …do you?
I like to use crunchy peanut butter because it adds a bit of texture, but if you want you can use a smooth peanut butter. Add chilli if you like too.
Use this dressing for Eggs, Mixed vegetables, roasted carrots, on Chicken and Fish or as a dipping sauce.
A wonderful dressing can change a whole dish or salad or snack. For more dressings look here.
So how about we get started on some dressings?
Now I’ve said this part before but here it is again.
- The ingredients you use, will make or break the taste of your dressing. Most of us know that a good olive oil is worth it’s weight in gold. But did you ever think about the vinegar you use?. There is vinegar and then there is vinegar. Don’t just go into the supermarket and grab one from the shelf, go to a good store and choose a white wine vinegar or a sherry vinegar or a good balsamic. It will definitely cost you a bit more but you will NOT regret it. Keep it in the fridge because a good wine vinegar will oxidise just like wine. There are industrial vinegars just like there are other mass produced ingredients. Some companies take years to make a vinegar and others take days.
- Get yourself a clean jar with a lid to make your dressing in. Shaking your ingredients together will emulsify them and help all the ingredients meld together seamlessly. You can also keep any leftover dressing in the jar and just get another one for any subsequent dressings you make
- A dressing should not be so acidic it hurts your mouth, so make sure you balance the acid with oil, herbs, spices and sweetness. Again, a good vinegar will not produce a painful burn, it will impart some flavour.
Make a jar of this dressing it’s a beauty
- 100 gram peanut butter crunchy
- 60 ml hot water 1/4 cup
- 60 ml rice wine vinegar 1/4 cup
- 1/2 - 1 teaspoon sugar or taste
- 60 ml Soy Sauce light 1/4 cup
- 1/2 teaspoon ginger very finely grated
- 5 ml Sesame oil 1 teaspoon
Add a little crushed garlic if you like