Peanut Sauce

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5 from 141 votes
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This easy and simple peanut sauce is so quick to make, it will be a staple sauce. Pair it with skewered meats, use it as a dipping sauce, or even a salad dressing.

peanut sauce.

No satay chicken is ever complete without a delicious and creamy peanut sauce, and my version is an absolute winner. It needs just seven ingredients and a blender then voila- you have an instant condiment!

This peanut sauce recipe has a perfectly balanced salty, sweet, and savory flavor, and you’ll be adding it to anything and everything.

Table of Contents
  1. Recipe highlights
  2. Ingredients needed
  3. How to make an easy peanut sauce
  4. Recipe tips and variations
  5. How to store leftovers
  6. Frequently asked questions
  7. More Asian sauces to try
  8. Easiest Peanut Sauce (Recipe Card)

Recipe highlights

  • Perfect texture. Some peanut sauce recipes are too thick, and others are water-thin. This one, though, is the perfect combination of both. Easy to dip in but hearty enough to be impressive in its own right.
  • Full of flavor. You get the bold flavors of peanut butter and sesame oil and the subtle soy and aromatics. It’s umami-forward, savory, and with just the right amount of sweetness.
  • Super versatile. As mentioned earlier, we LOVE this sauce slathered over chicken satay, but it’s also a fabulous dipping sauce for air fryer sweet potato fries, a ‘glaze’ over some simple protein, to amp up some peanut butter chicken, and even as a sandwich spread- seriously!

Ingredients needed

A mix of pantry staple condiments and aromatics are merged to create this mouthwateringly addictive sauce. Here is what you’ll need:

  • Peanut butter. I prefer using smooth and creamy peanut butter, but if you like some texture, crunchy peanut butter works too. Regardless of which you use, make sure it is 100% natural with no salt or sugar. This is super important because of the other ingredients we are using.
  • Soy sauce. The second key component of this sauce. It provides the sauce with a distinctive salty savory flavor and also thins it out.
  • Ketchup or chili sauce. Either of the sauces is needed- just choose one based on your spice tolerance.
  • Sesame oil. To add nutty and earthy notes typical of any Asian recipe. Remember, a little goes a very long way.
  • Ginger. Grated. Always use the fresh kind because it really adds a fabulous depth of flavor.
  • Sugar. Granulated white or brown sugar.
  • Coconut milk. To thin out the sauce. If you want to skip the coconut, use water.

How to make an easy peanut sauce

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.

Step 1- Blend. Combine all the ingredients in a high-speed blender and blend until smooth.

Step 2- Adjust. If the sauce is too thick, add some coconut milk or water to thin it out.

Step 3- Sit, then serve. Let the sauce rest for 10-20 minutes for it to thicken.

peanut sauce ingredients.

Recipe tips and variations

  • To thicken the sauce, add it to a saucepan and heat it on low-medium heat. The sauce will thicken as some of the liquid evaporates. 
  • To fix any sauce separation, add a few drops of water to the sauce and whisk vigorously until the sauce is smooth again. 
  • Add more spices. The flavor of this peanut sauce is quite potent. Don’t be afraid to add more spices to it. Ground coriander, curry powder, chili flakes, cayenne pepper, paprika, and garlic powder are great spices to add to the peanut sauce. 
  • Add a splash of lime juice. A tablespoon of freshly squeezed lime juice will add a nice tart acidity to the sauce and a refreshing zing. 
  • Thin out the sauce for salads. If you will be using this peanut sauce as a salad dressing, use more coconut milk to thin it out. 
  • Use it as a dipping sauce. Summer rolls, shrimp chips, and crispy baked tofu are all fabulous pairings for this sauce.

How to store leftovers

To store. Transfer the sauce to an airtight glass jar and refrigerate it for up to a week. 

To freeze. You can freeze homemade peanut sauce to extend its shelf life. I like to freeze them in ice cube trays first. Once frozen, transfer the cubes to an airtight bag and use within 2 months. 

thai peanut sauce.

Frequently asked questions

Is satay sauce the same as peanut sauce?

As the main component in satay sauce is peanut butter, many people also call it peanut sauce. Depending on the region, there are a few ingredient variations.

Is this sauce gluten-free?

You can make this sauce gluten-free by using gluten-free soy sauce. If you are using ketchup, make sure it’s gluten-free too. 

More Asian sauces to try

Whether you want a fun new dipping sauce or something to jazz up your chicken, here are some other incredible sauces to try.

  • Eel sauce– No actual eels in this, it’s sweet and savory and perfect over some fried chicken.
  • Katsu sauce– I love to drizzle this over some baked potatoes.
  • Bulgogi sauce– If you love beef bulgogi, you know how good the sauce is on everything else.
  • Tempura sauce– One of the most popular dipping sauces ever.
  • Potsticker sauce– Confession- this makes the best marinade.
peanut sauce recipe.

Easiest Peanut Sauce

5 from 141 votes
This easy and simple peanut sauce recipe is so quick to make. Pair it with skewered meats, use it as a dipping sauce, or even a salad dressing.
Servings: 12 servings
Prep: 2 minutes
Cook: 1 minute
Total: 3 minutes

Ingredients  

Instructions 

  • Add all the ingredients into a high-speed blender or food processor and blend until smooth.
  • Transfer to a container or bowl and thin it out if it is too thick. Let it sit for 10-20 minutes for the flavors to meld then serve.

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. 
TO STORE. Transfer the sauce to an airtight glass jar and refrigerate it for up to a week. 
TO FREEZE. You can freeze homemade peanut sauce to extend its shelf life. I like to freeze them in ice cube trays first. Once frozen, transfer the cubes to an airtight bag and use within 2 months. 

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!

Arman Liew

I’m a two time cookbook author, photographer, 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.

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