Peanut Sauce

By Ali Slagle

Updated December 20, 2023

  • Christopher Testani for The New York Times. Food Stylist: Simon Andrews.
Media 1 of 1
Total Time
10 minutes
Prep Time
5 minutes
Cook Time
5 minutes
Rating
4(819)
Comments
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Bright with lime juice, salty with soy sauce and punchy with chili sauce and garlic, this straightforward rendition of peanut sauce is an ideal accompaniment to grilled meats, seared tofu, roasted vegetables, noodles, salads, spring rolls or satay. There are many ways to make a peanut sauce, but the essential ingredients include ground peanuts, something savory (kecap manis or hoisin are common) and fragrant aromatics, like ginger, galangal, tamarind and chiles. The resulting sauce adds rich creaminess and toasty earthiness to whatever it touches.

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Ingredients

Yield:About ¾ cup

  • ½ cup peanut butter (any kind)

  • 2 tablespoons lime juice (from 1 to 2 limes)

  • 1 tablespoon soy sauce

  • 1 to 2 teaspoons chili sauce to taste, such as sambal oelek or sriracha

  • 1 teaspoon brown or granulated sugar

  • 1 small garlic clove, finely grated

Ingredient Substitution Guide
Nutritional analysis per serving

25 grams carbs; 539 calories; 22 grams monosaturated fat; 11 grams polyunsaturated fat; 9 grams saturated fat; 44 grams fat; 5 grams fiber; 728 milligrams sodium; 20 grams protein; 12 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a medium bowl or resealable container, whisk together the peanut butter, lime juice, soy sauce, chili sauce, sugar and garlic. Add warm water, 1 tablespoon at a time, until you’ve reached your desired consistency. (Thicker for a dipping sauce, thinner for a salad dressing.) Sauce will keep in an airtight container in the refrigerator for up to 4 days. Thin with warm water as needed before using.

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Ratings

4 out of 5
819 user ratings
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Comments

Dr Eggplant

I adapted my peanut sauce recipe out of the Rebar cookbook from a great vegetarian restaurant in Victoria, BC. You just want to eat it out of the jar. 1/2 C all natural PB 3 minced garlic cloves 1/4 C grated ginger 1 T honey juice of one lime 1 T sesame oil 1 tsp sambal oelek 3 T soy sauce 2 T rice wine vinegar I chop up the garlic and ginger in a mini food processor before adding the rest of the ingredients. Addictive!

SP

The addition of a little rice vinegar and fresh ginger go a long way in bumping up the flavor.

sfjazzman

This recipe is missing some key ingredients: ginger, rice wine vinegar and sesame oil.

Lily W

I've used this recipe as a base a couple times, and it's pretty solid! My go-to is make the sauce as-is, except drop the garlic, and little less than 1/4 cup warm water. (It's basically the original) Would 100% recommend!

Susan G

I love love this peanut sauce but I have a problem. As soon as I take it off the heat it starts to separate as it cools. I can add a little hot water to it and it stirs up again. But as it starts to cool it separates again. Suggestions??

DonilagringaLoca

Thank you for tip I'm going to try it@Nicholas

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