Peanut Sauce for School Foodservice
By Chef Garrett Berdan
A multipurpose peanut sauce scaled for K-12 school foodservice, verified for school crediting by HealthySchoolRecipes.com
Ingredients
- 2 pounds, 8 ounces (4 cups) peanut butter
- 2 2/3 cups water
- 1 cup soy sauce, reduced sodium
- 6.8 ounces (1 cup) brown sugar
- 3/4 cup lime juice
- 1/2 cup toasted sesame seed oil
- 1 tablespoon + 1 teaspoon ginger, ground
- 2 teaspoons garlic, granulated
- 1 teaspoon cayenne pepper or red pepper flakes (optional)
Nutrients Per Serving
| Serving Size: | 1 ounce |
|---|---|
| Calories: | 108 |
| Fat: | 8.4 g |
| Saturated Fat: | 1.5 g |
| Carbohydrates: | 6 g |
| Cholesterol: | 0 mg |
| Protein: | 3 g |
| Sodium: | 183 mg |
Directions
This recipe is scaled for K-12 school foodservice. For more information about peanuts in school foodservice, visit PeanutsinSchools.org.
- Place the ingredients in a blender and blend on medium speed until smooth.
- Alternately, place the ingredients into the bowl of a stand mixer and mix, using the whip attachment. Begin mixing on low speed until the ingredients come together. Then increase speed to medium-high and whip until smooth, about 2 minutes.
- If using cold, hold for cold service at 41°F.
- If using hot, heat to 165°F or higher for at least 15 seconds. Hold for hot service at 135°F or higher.
Crediting: 1 oz. poriton provides: .25 m/ma. (Note: a 2 oz. portion provides .5 m/ma. and you can serve with .5 oz peanut granules to increase crediting to 1 m/ma.)
Nutrients Per Serving
| Serving Size: | 1 ounce |
|---|---|
| Calories: | 108 |
| Fat: | 8.4 g |
| Saturated Fat: | 1.5 g |
| Carbohydrates: | 6 g |
| Cholesterol: | 0 mg |
| Protein: | 3 g |
| Sodium: | 183 mg |
