Peanut Sauce Recipe (2024)

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

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 PB3 minced garlic cloves1/4 C grated ginger1 T honeyjuice of one lime1 T sesame oil1 tsp sambal oelek3 T soy sauce2 T rice wine vinegarI chop up the garlic and ginger in a mini food processor before adding the rest of the ingredients. Addictive!

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

Some will cringe but I love this sauce with French Fries.

I always read the author’s introduction to recipes. This one states, “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.” It is a versatile base that is customizable. Before commenting it would be great if others read the introduction.

This sauce is delicious. It also makes a great Asian inspired coleslaw. Just toss with a bag of shredded cabbage/slaw mix.

There is no single "right" way to make peanut sauce. I have many such recipes, and they are all wonderful in their own way. I thought this version was lovely, especially with the tang of the lime.Peanut butter can be hard to whisk, especially if you use a thick, natural peanut butter and the room is cold. If you put the ingredients in a saucepan over a low flame, the heat will soften the peanut butter and make it easier to blend with the other ingredients.

I recognize the recepe of my indonesian grandmother, she prepared saté ayam, small sticks of grilled chicken covered with this sauce and fried onions. She also added coconut milk to the sauce.

This sauce was perfect with rice, baked tofu and veggies. The lime juice adds a bright pop of flavor.

I've making a satay sauce that is very similar to this for years. As someone else noted, fresh ginger and rice wine vinegar are a great add, and tamari instead of shoyu. We use natural peanut butter and don't add the sugar. BTW - peanut butter is such a dominant flavor that it can easily overwhelm the other ingredients, so I just eyeball everything knowing that it all comes together in the end.

That’s the sauce used for the Indonesian Peanut saute in Noodles and Company. With some chopped, toasted peanuts on top and a bit of chili flakes.

Using tahini instead of peanut butter also works well.

seems like the sauce should last a lot longer than than four days.

This is very similar to mine, except that I use mirin instead of honey. And a lot of sweet soy sauce, some fish sauce and keep tasting till it seems right. I use TJ Thai wheat noodles, which I cook and toss in sesame oil while hot. Once they cool down, I add in the sauce, toss and chill. To serve, I add scallions, cucumber, peanuts and cilantro. My family loves them.

What, no grated ginger? I also like to add something sweet, like duck sauce, honey, maple syrup or tamarind.

Add grated ginger and rice vinegar

Added 1 t sesame oil 2 t siracha

Let us also remember the beautiful and sometimes overlooked ingredient already in hand: lime zest!!!

I’ve been making a version of this sauce for over 20 years. I always add rice vinegar but this recipe is a great place to start. Makes the best sauce for rice, meat, veggies, and whatever bowls.

I just wish you'd given the PB in weight as well as volume. Such a pain to measure in the cup and transfer to the bowl. Looking forward to trying this out!

We used to make 50 gallon barrels of peanut sauce at our SE Asian restaurants in Chicago.It was so good that people would ask for it as a beverage. No lime or garlic but the addition of a little fish sauce and some red curry powder. Served with satay and gado gado. Extra sugar and it would go on ice cream.

Needs vinegar, coconut milk, sesame oil and tamarind paste in addition to the other ingredients listed. Delicious.Try it on steamed or stir fried brussels sprouts!

I keep rice vinegar and seems oil around for this. Rice vinegar is also for spicy mayo.

Would like to know whether there's any reasonable substitute for soy sauce, because a lot of us must keep sodium to 1200-1500 mg, which is hard to do. Same for tahini in other recipes. Any alternatives? I checked the Ingredient Substitute Guide, but subs for salt weren't included.

Having eaten Indonesian peanut sauce in its various iterations all my life, peanut butter somehow manages to make it gross. Its just too finely ground. There are better recipes around that use roasted peanuts chopped in the food processor. Better yet find an Indo store, they will have several types (sate, pecel, gado-gado) premade cakes, just add water and heat.

I'd get some sesame oil in there, and a dash of rice vinegar to substitute for some of the lime juice.

I tried this to go along with egg rolls. I didn’t like the taste or consistency. We added everything in the kitchen to make it better. Still looked unappetizing (like baby poop) and just didn’t taste right. I think it’s a poor recipe and doesn’t measure up to the usual quality of recipes here.

I keep eel sauce on hand. 1/3 C each soy sauce, brown sugar, Marin. Add peanut butter to that for a ready to go peanut sauce. Hmm. Lime juice and ginger, great ideas.

When I checked the substitution list link, I have missed substitutions for sugar -applesauce in some instances)… As a new diabetic, I’m keen on hints. (My son recently found a sugar free honey.)

Hoisin is a much needed addition.