Tulo

Peanut Sauce Recipe

A small white bowl of glossy tan peanut sauce with a drizzle swirled on top, chopped peanuts and cilantro scattered around, and a spoon resting in the bowl.
Photo by Lunarly on Pexels

Whisking natural peanut butter with warm water first loosens it into a pourable base, so the soy sauce, lime, and garlic blend in smoothly instead of clumping, and a touch of brown sugar balances the salt and acid without making the sauce taste sweet.

Prep
10 min
Cook
0 min
Total
10 min
Servings
6

Ingredients

Servings6
  • 1/2 cup creamy peanut butter
  • 1/3 cup warm water
  • 2 tablespoons soy sauce
  • 2 tablespoons fresh lime juice
  • 2 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated
  • 1 tablespoon brown sugar
  • 1 tablespoon rice vinegar
  • 1 teaspoon sriracha or chili garlic sauce
  • 1 teaspoon toasted sesame oil

Nutrition per serving

Calories
37
Protein
1g
Carbs
4g
Fat
2g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

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Instructions

  1. 1In a medium bowl, whisk the peanut butter and warm water together until the peanut butter loosens and turns smooth, about 1 minute.
  2. 2Add the soy sauce, lime juice, garlic, ginger, brown sugar, rice vinegar, sriracha, and sesame oil.
  3. 3Whisk vigorously until the sauce is fully smooth and no streaks of peanut butter remain.
  4. 4Taste and adjust: add more warm water a teaspoon at a time for a thinner, drizzling consistency, more lime juice for brightness, or more sriracha for heat.
  5. 5Serve immediately at room temperature, or cover and refrigerate until ready to use.

Tips & variations

  • Natural peanut butter (just peanuts and salt) gives a cleaner peanut flavor than sweetened commercial brands, but it separates more, so whisk it well before measuring.
  • For a coconut version, swap the water for full-fat coconut milk for a richer, slightly sweeter sauce that works well over rice noodles.
  • Allergic to peanuts? Sunflower seed butter or almond butter make a reasonable 1:1 swap, though the flavor will be milder.
  • Add a tablespoon of finely chopped fresh cilantro or Thai basil right before serving for a fresher, more herbal edge.

Storage & reheating

Store in an airtight container in the refrigerator for up to a week. The sauce will thicken considerably when cold; let it sit at room temperature for 15 minutes or whisk in a teaspoon or two of warm water to loosen it back to a pourable consistency before serving.

Tips from the Tulo kitchen

  • If the sauce breaks or looks oily on top after chilling, a quick whisk with a splash of warm water brings it back together.
  • For satay skewers, brush the sauce on during the last minute of grilling only, since the sugar in it burns quickly over direct heat.

FAQ

Why is my peanut sauce grainy instead of smooth?

This usually happens when soy sauce or lime juice is added to the peanut butter before it's been loosened with water; whisk the peanut butter and warm water together first until fully smooth, then add the remaining ingredients.

Can I make peanut sauce ahead of time?

Yes, it keeps well in the refrigerator for up to a week and the flavor actually deepens overnight. Thin it with a little warm water before serving since it thickens as it chills.

What can I serve peanut sauce with besides satay?

It works well tossed with cold rice noodles, drizzled over spring rolls, used as a dip for raw vegetables, or spread thin on a chicken or tofu wrap in place of mayonnaise.

How do I make peanut sauce less spicy?

Leave out the sriracha entirely and add it back in small amounts at the end, tasting as you go; the sweetness from the brown sugar also helps mellow heat if it ends up too strong.

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