Talk:Awesome Fake Satay Sauce

After acquiring measuring cups in normal increments (many of you know that I've been using gimpy-ass "odd-size" measuring cups that I got as an xmas present 4 years ago), I made this sauce several times using exact measurements. Every time, it came out way too salty. I would highly suggest the following modifications, to better approximate my ghetto-measurement-eyeballing variation, which is much taster:

• Cut back on the soy sauce. Really, cut it down to maybe 1/6 or 1/8 cup. 1/4 is way too salty.

• The way to save any sauce that has been over-soyed is to up the rice vinegar by another tbsp. The rice vinegar is really crucial to this recipe. It holds everything together. Make sure you have rice vinegar on hand, you can't omit it or fudge it with something else acidic

• Make it closer to 3/4 cup or 1 cup peanut butter and 3/4 - 1 cup water

• Put a crapton of grated ginger in there. Taste your sauce often. If the ginger flavor is not apparent, add another inch of grated ginger.

• It's a heaping tbsp of minced garlic

• If you are using another brand of chili paste, check the ingredient list to see if it has fish sauce or other salty products already in it. If it does, cut back on the soy even more. Or cut back on the amount of chili paste in the recipe to as little as 1/3 cup