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
- Creamy peanut butter
- Rice wine vinegar
- Lime juice
- Low-sodium soy sauce – or gluten-free tamari
- Sesame oil
- Granulated sugar
- Minced fresh garlic
- Minced fresh ginger
- 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. ❤️
creamy homemade peanut vinaigrette
This peanut dressing comes together quickly. Full of flavor. Use as a salad dressing, marinade or dip.
Ingredients
- 6 tablespoons extra-virgin olive oil
- 3 tablespoons creamy peanut butter
- 3 1/2 tablespoons rice wine vinegar
- 2 tablespoons freshly squeezed lime juice
- 1 tablespoon low-sodium soy sauce (or gluten-free tamari)
- 1 teaspoon sesame oil
- 1 teaspoon granulated sugar
- 1 teaspoon minced or grated fresh garlic
- 1 teaspoon minced or grated fresh ginger
- salt & freshly ground black pepper, to taste
Instructions
-
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.
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