Peanut Sauce Recipe

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Total Time 5 minutes
Servings 12 servings

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My easy peanut sauce recipe is one of our staple sauces. It’s savory and rich, with an addictive creamy texture. Ready in 5 minutes, pair it with skewered meats, use it as a dipping sauce, or a salad dressing!

peanut sauce.

No satay chicken is complete without a creamy peanut sauce, and for me, this dish is personal. My dad has a Malaysian background, so I grew up eating peanut sauce with everything from skewered meats to noodles and even as a dipping sauce for summer rolls. Over the years, I’ve tested countless versions to find the perfect balance of salty, sweet, and savory, and this one is my go-to: It needs just seven ingredients and a blender, and in minutes, you’ll have a rich, creamy sauce that’s as versatile as it is addictive. (My partner even swears by it as a sandwich spread!)

Table of Contents
  1. Peanut sauce recipe highlights
  2. Key Ingredients
  3. How to make peanut sauce
  4. Chef tips for perfect peanut sauce
  5. Frequently asked questions
  6. More Asian sauces to try
  7. Easy Peanut Sauce Recipe (Recipe Card)

Peanut sauce recipe highlights

  • Balanced flavor. Growing up with Malaysian satay peanut sauce taught me it should hit all the notes: salty, sweet, nutty, and savory. This version does exactly that, without being too heavy or sweet. 
  • Perfect texture. Some sauces turn out pasty or watery. I tested this until I landed on a consistency that’s smooth, creamy, and perfect for dipping OR drizzling.
  • Pantry staples only. Seven simple staples you probably already have on hand. 
  • Versatile. Beyond satay, it’s also a fabulous dipping sauce for air fryer sweet potato fries, a ‘glaze’ for simple proteins, to amp up peanut butter chicken, and even as a sandwich spread.

Key Ingredients

ingredients for the best peanut sauce.

Find the printable recipe with measurements below.

  • Peanut butter. Smooth and creamy gives the silkiest texture, though crunchy works if you like extra bite. The most important thing is to use 100% natural peanut butter with no added sugar or salt- I’ve tested this with sweetened brands, and the sauce becomes far too rich. 
  • Soy sauce. This brings out the salty, savory notes. Regular soy sauce works best, but Tamari or gluten-free soy sauce is an excellent alternative I often use.
  • Ketchup or chili sauce. Ketchup keeps it mild and kid-friendly, while chili sauce gives it the authentic satay-style kick. Sometimes I blend the two for balance. 
  • Sesame oil. A little goes a very long way, but it’s essential for that nutty depth of flavor you find in most Malaysian and Thai peanut sauces. In culinary school, I learned to measure oils like this sparingly- too much can overpower everything. 
  • Ginger. Always fresh and grated. I’ve tested powdered ginger, and it makes the sauce taste flat compared to the brightness of the real thing. 
  • Sugar. White sugar dissolves the fastest, but brown sugar adds a subtle caramel undertone. Both work- it depends on whether you want clean or deep sweetness. 
  • Coconut milk. My go-to for thinning and creaminess. Water works in a pinch. For a lighter option, I’ve also tested oat milk with good results. 

Peanut butter substitutes

If you can’t use peanut butter, this sauce works beautifully with other nut or seed butters. I’ve tested it with almond butter (slightly sweeter), cashew butter (mild and creamy), sunflower seed butter (nut-free option), and even tahini for a more earthy flavor. Whichever you choose, ensure it’s natural and unsweetened so the sauce remains balanced.

How to make peanut sauce

peanut sauce ingredients in blender.

Step 1- Blend. Combine all the ingredients in a high-speed blender and blend until smooth. If the sauce is too thick, add some coconut milk or water to thin it out.

meat skewers served with peanut sauce and sliced cucumber.

Step 2- Serve. Transfer to a serving bowl and serve immediately.

Chef tips for perfect peanut sauce

  • For a thicker sauce: Gently simmer it in a saucepan over low heat. As the liquid evaporates, the sauce naturally thickens. 
  • Rest before serving: Letting the sauce sit for 10-15 minutes allows the flavors to meld together- it tastes noticeably better. 
  • If the sauce separates: Don’t panic. Just add a splash of water or coconut milk and whisk vigorously until it comes back together. (This is a common mistake I see when readers use refrigerated peanut butter straight from the jar.)
  • Blender vs. whisk: I prefer using a blender for the smoothest finish, but you can whisk by hand if you’ve got strong forearms. 
  • For salad dressings: Add extra coconut milk or water to thin it out. I usually make one batch, then portion half for satay and thin the rest for salads during the week.

Frequently asked questions

Is satay sauce the same as peanut sauce?

They’re very similar, but not exactly the same. Satay sauce is a type of peanut sauce traditionally served with skewered meats in Malaysian and Thai cooking. Peanut sauce can be used more broadly- for salads, spring rolls, noodles, or as a dip.

Can I make this ahead of time?

Yes! In fact, I often do it the night before serving. Resting allows the flavors to meld, and the sauce tastes even better. Simply whisk it before use, as natural separation may occur. 

How do I store peanut sauce?

Store it in a sealed glass jar in the fridge for up to one week. For longer storage, freeze it in ice cube trays, then transfer the cubes to a freezer bag. They’ll keep for up to 2 months. I prefer this method because you can defrost exactly what you need without wasting a batch.

Can I make it spicier?

Definitely. Add chili paste, red pepper flakes, or even sriracha to taste. When I make it for my family, I usually make it mild, but for myself, I’ll add at least 1-2 teaspoons of chili paste for that authentic satay-style kick.

Is this peanut sauce gluten-free?

As written, it’s not because of the soy sauce. But swap in tamari or coconut aminos and it becomes completely gluten-free. I’ve tested both, and the flavors stay delicously balanced. 

homemade peanut sauce.

More Asian sauces to try

peanut sauce recipe.

Easy Peanut Sauce Recipe

5 from 141 votes
This easy peanut sauce recipe is creamy, savory, and ready in 5 minutes with 7 simple ingredients. Use it as a dip, salad dressing, or with satay skewers for a quick burst of flavor. Watch the video below to see how I make it in my kitchen!
Servings: 12 servings
Prep: 5 minutes
Total: 5 minutes

Video

Ingredients  

  • 1/2 cup peanut butter
  • 3 tablespoons soy sauce
  • 1 tablespoon ketchup or chili sauce
  • 2 tablespoons sugar
  • 1 1/2 teaspoons sesame oil
  • 1 inch ginger minced
  • 2 tablespoons coconut milk or water

Instructions 

  • Add the peanut butter, soy sauce, ketchup, sugar, sesame oil, ginger, and coconut milk to a high-speed blender or food processor and blend until smooth.
  • Transfer to a serving dish ans serve immediately.

Notes

  • For a thicker sauce: Add it to a saucepan and heat it on low-medium heat. The sauce will thicken as some of the liquid evaporates. 
  • Peanut butter substitute: Almond butter, cashew butter, sunflower seed butter, or tahini.
  • More flavor: If you have time, rest the sauce for 15-20 minutes before serving. 
  • Leftovers: Keep in the fridge for one week. 

Nutrition

Serving: 1servingCalories: 92kcalCarbohydrates: 5gProtein: 3gFat: 7gSodium: 310mgPotassium: 89mgFiber: 1gSugar: 4gVitamin A: 6IUVitamin C: 0.2mgCalcium: 7mgIron: 0.4mgNET CARBS: 4g
Course: Appetizer
Cuisine: Asian
Author: Arman Liew
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

Originally published October 2023, updated and republished August 2025

Arman Liew

I’m a two time cookbook author, culinary school graduate, and writer, and passionate about creating easy and healthier recipes. I believe you don’t need to be experienced in the kitchen to make good food using simple ingredients that most importantly, taste delicious.

5 from 141 votes (139 ratings without comment)

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