Peanut Sauce

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Keto Thai Peanut Sauce

Keto Thai Peanut Sauce


  • 24 ounces (670 g) sour pickle spears
  • 1 cup (160 g) chopped onion
  • 1/3 cup (8 g) Splenda
  • 1/2 teaspoon celery seed
  • 1/2 teaspoon mustard seed
  • 2 tablespoons (30 ml) cider vinegar
  • guar or xanthan


  1. Open the jar of pickle spears and pour off the liquid into a saucepan
  2. Throw the chopped onion into the pickle liquid and stir in the Splenda, celery seed, and mustard seed
  3. Bring to a simmer, turn to low, and let the whole thing simmer for 20 to 30 minutes
  4. In the meantime, cut the pickle spears into 3 to 4 chunks each and throw them into a food processor with the S-blade in place
  5. When the onions are done simmering, pour the contents of the saucepan into the food processor
  6. Add the cider vinegar
  7. Pulse the food processor until everything’s chopped to about the consistency of commercial pickle relish
  8. Thicken it up a bit with a little guar or xanthan to make up for the lack of syrupiness and pour the whole thing back into the pickle jar
  9. Store in the fridge and use as you would commercial pickle relish

Makes 3 cups (710 ml), or 24 servings of 2 tablespoons (30 ml)

  1. Each with trace protein; 1 g carbohydrate; trace dietary fiber; 1 g usable carbs

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