creamy homemade peanut vinaigrette

If you’re into flavorful dressings, this Creamy Homemade Peanut Vinaigrette should be added to your repertoire. It comes together in minutes. No need for special equipment. Just a bowl and your favorite whisk. 

Your Creamy Homemade Peanut Vinaigrette ingredients…

• Extra-virgin olive oil – My first choice is always single source EVOO from Italy. Less processing = healthier more delicious olive oil.
• Creamy peanut butter – Best to use all-natural creamy peanut butter that’s made with minimal processing and few ingredients, typically just roasted peanuts and sometimes a little salt. It differs from conventional peanut butter, which often contains added ingredients like sugar, oils and stabilizers.
• Rice wine vinegar – Unseasoned. Also know as rice vinegar, adds a mild, slightly sweet and tangy flavor to the final dish.
• Lime juice – Freshly squeezed is always best.
• Low-sodium soy sauce – Highly recommend using the low-sodium variety so that you can control the salt content in the final dish. For gluten-free, use low-sodium gluten-free tamari.
• Sesame oil or toasted sesame oil – Regular and toasted sesame oil are not the same. Regular sesame oil has a higher smoke point than the toasted variety and is typically used for sautéing. Toasted sesame oil has a very strong flavor with a nutty aroma, more suitable for adding to sauces and fillings.
• Granulated sugar – For a touch of sweetness.
• Minced fresh garlic – Finely minced. To avoid unwanted chunks, use your garlic press or cheese grater.
• Minced fresh ginger – Freshly minced or grated. It can be helpful to place your peeled knob of fresh ginger in the freezer for a short time before grating. Ginger root adds a distinct, spicy, aromatic flavor. Fresh ginger is sweeter with more complex flavor than its ground counterpart.
• Salt & freshly ground black pepper

The recipe calls for minced garlic and ginger. I like to grab some some handy tools to make the mincing job a bit easier. If you have crazy good knife skills, go for it.

Otherwise, you may want to use a garlic press for that pesky garlic. And a small grater for the fresh ginger. I’m always happy to have ultra-minced additions for my vinaigrette.

• In a medium-sized bowl, combine all ingredients.
• Whisk until completely emulsified.
  
• If desired, water can be added to thin the dressing.
• Add one tablespoon at a time until reaching the preferred consistency.
  
• Transfer to a lidded container and store in the fridge.
• Can be enjoyed for up to a week.

What are the best ways to use this Creamy Homemade Peanut Vinaigrette?

• As an addition to your fritto misto tray
• Or for dipping your spring rolls
• Delicious as a marinade for chicken or tofu
• Or as a satay sauce for your grilled chicken or vegetables

Of course, you can’t go wrong with a bowl of assorted baby lettuces, very thinly sliced cucumbers & red onion. Maybe some carrot shavings. If you’re fortunate enough to have some grilled chicken or fried calamari on hand, be sure to include that.

Top it off with this vinaigrette. You’ll be so glad you did.

Thanks for sharing this deliciousness, Diane. ❤️

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