Satay sauce doesn’t have to be chilli-hot but nor should it be as bland and sweet as the kind too often found in jars and cans. This recipe deletes the added sugar to highlight naturally nutty flavours—a winner with barbecued foods on a stick, as a dressing for a beautiful Balinese-style gado gado with tofu and julienne vegetables, or as a dip for favourite raw vegetables. The sauce will thicken as it cools.
- Place onion and garlic in mixing bowl and chop 3 seconds/speed 7. Scrape down sides of bowl.
- Add coconut oil then cook 5 minutes/100 degrees/speed 1.
- Add remaining ingredients then cook 10 minutes/90 degrees/ speed 1.
- Puree 30 seconds/speed 5–8, gradually increasing speed.