Peanut Sauce

iamwinfred

This creamy, savory peanut sauce comes together in less than 10 minutes with pantry ingredients and delivers the perfect balance of nutty, sweet, salty, and tangy notes. It's incredibly versatile as a dipping sauce, salad dressing, marinade, or drizzle that transforms ordinary meals into restaurant-quality dishes.

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Prep Time 5

Cook Time 5

Total Time 10

Course Side Dish

Cuisine American

Servings servings

Calories 110 kcal

Equipment

Medium mixing bowl
Whisk
Microplane grater For grating ginger and garlic
Measuring cups and spoons
Citrus juicer Optional
Airtight storage container For refrigerating

Ingredients

½ cup creamy peanut butter 120g, unsalted, natural preferred
3 tablespoons soy sauce 45ml, use tamari for gluten-free
2 tablespoons rice vinegar 30ml
2 tablespoons honey 30ml
1 tablespoon fresh lime juice 15ml, from about half a lime
1 tablespoon toasted sesame oil 15ml
1 teaspoon fresh ginger grated
2 cloves garlic minced
¼ cup water 60ml, plus more as needed for consistency
1 teaspoon sriracha optional, for heat

Instructions

Peel and mince garlic cloves finely, grate fresh ginger using a microplane, and roll lime on counter before juicing to release more juice.
Add peanut butter to mixing bowl, then pour in soy sauce, rice vinegar, honey, lime juice, sesame oil, minced garlic, and grated ginger.
Whisk vigorously from center outward in circular motions for 1-2 minutes until smooth and uniform with no lumps.
Add ¼ cup water and whisk thoroughly; add additional water 1 tablespoon at a time until desired consistency is reached.
If desired, whisk in sriracha or hot sauce starting with 1 teaspoon; taste and adjust sweetness, saltiness, or acidity as needed.
Transfer to storage container and let rest at room temperature for 10 minutes to allow flavors to meld before using.

Notes

Use room temperature peanut butter for easier whisking and smoother consistency.
Natural peanut butter creates richer flavor but requires more vigorous whisking than processed varieties.
Add water gradually as it's easier to thin sauce than to thicken it.
For coconut variation, replace half the water with coconut milk for Thai-inspired creaminess.
Substitute almond butter for peanut butter to accommodate peanut allergies.
Store in airtight container in refrigerator for up to 7 days; sauce will thicken when cold.
Thin refrigerated sauce with 1-2 teaspoons warm water before serving.
Freeze in ice cube trays for up to 3 months; thaw overnight in refrigerator.
Fresh ginger and garlic make noticeable difference compared to jarred or powdered versions.
Perfect for spring rolls, satay skewers, buddha bowls, noodle dishes, or as salad dressing.

Nutrition

Serving: 2tablespoonsCalories: 110kcalCarbohydrates: 7gProtein: 4gFat: 8gSaturated Fat: 1.5gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gSodium: 340mgPotassium: 100mgFiber: 1gSugar: 5gVitamin C: 2mgCalcium: 1mgIron: 2mg

Keyword asian sauce, dipping sauce, easy sauce, peanut sauce, thai inspired