Easiest Peanut Sauce

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. Watch the video below to see how I make it in my kitchen!

Course Appetizer

Cuisine Asian

Prep Time 2

Cook Time 1

Total Time 3

Servings servings

Calories 92kcal

Author Arman Liew

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 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.

Video

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.

Flavor variations

Aromatics. Add 2-3 cloves of freshly minced garlic.
Acid. For a more acidic sauce, add 1 tablespoon of apple cider vinegar or rice vinegar.
Citrus. Add a squeeze of fresh lime juice or lemon juice.
Nut butter. All out of peanut butter? I use almond butter sometimes when I want a slightly sweeter sauce.
Spice. Add red pepper flakes or chili powder for some heat.

Nutrition