You know that smell when you sautee crushed garlic in a pool of butter?


Right there.

That is what makes me happy.

This blog is my way of continuing that inspiration.

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Life changing satay sauce

Life changing satay sauce


Packed full of ginger, garlic, lemongrass and chilli and ready in 15 minutes, this satay sauce is a game changer. You'll never buy store bought satay sauce again.

I love this on pretty much everything - slathered on grilled veggies, piled on top of a simple stir fry, tossed through noodles, or served with my fresh and easy vietnamese spring rolls

This recipe makes more than you will need - any extras can be stored in the fridge for a week or so, or poured hot into sterilised jars and stored in the pantry for when you need dinner in a pinch.

I first tried this sauce from the Emma Galloway's first cookbook. Over the years I've adapted it slightly, but keep coming back to the bones of that recipe. The below is my current version, which is lifted slightly with the addition of lemongrass. The recipe is incredibly forgiving, so vary as you need depending on the ingredients you have at hand, and the flavours you are trying to accentuate.

Life changing satay sauce

Makes about 2 cups


  • 2 T olive oil
  • 1 onion, finely chopped
  • 1 stalk lemongrass
  • 3 cloves garlic, finely chopped
  • 1T finely grated ginger
  • 1-2 green or red chillis (to taste, seeds removed if need be), finely chopped
  • 1t curry powder
  • 3/4c unsweetened peanut butter (I like chunky, but smooth is fine if you prefer it)
  • 1/4c brown sugar
  • Juice of 1 lime
  • 3T soy sauce
  • 1-2T rice vinegar (to taste)


Heat the oil in a medium sized saucepan. When at a medium heat, add the onion and sautee until starting to gently brown at the edges. 

While the onions are cooking, prepare your lemongrass by bashing with the heel of a knife, a pestle, or even the end of a rolling pin - whatever you can find. This will start to break down the fibres, release the oils, and make the room smell amazing. Remove the outer layer and discard. Finely chop the inner layers of the lemongrass and set aside until your onions are done.

Add the lemongrass, garlic, ginger, chillis and curry powder to the onions and sautee for 30 seconds or so, or until fragrant.

Add the peanut butter and brown sugar and stir until the peanut butter starts to melt. Add enough water to loosen into a sauce - half a cup usually does the trick, but you might need more or less depending on the consistency of your peanut butter.

Once everything comes to a bubble, remove from the heat, add the lime juice, soy sauce and rice vinegar. Taste and adjust the seasonings as needed. 

If storing for later use, make sure you get the sauce really hot before decanting into to sterilised jars and sealing.

My go-to overnight oats

My go-to overnight oats

Fresh Vietnamese spring rolls

Fresh Vietnamese spring rolls