Peanut Sauce Recipe

Peanut Sauce

1. 1

   Combine base ingredients

   In a medium mixing bowl or the bowl of a small food processor, add 1 cup creamy peanut butter, 3 tablespoons reduced-sodium soy sauce, 2 tablespoons rice vinegar, 1 tablespoon fresh lime juice, 1 tablespoon honey, and 1 tablespoon light brown sugar.

2. 2

   Aromatics and seasonings

   Add 1 teaspoon grated fresh ginger, 1 minced garlic clove, 1 teaspoon sesame oil, 1 teaspoon chile-garlic sauce (or Sriracha), 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper to the bowl.

3. 3

   Thin the sauce

   Whisk in 1 cup warm water, a little at a time, until the sauce reaches your desired consistency. For a dip or thicker drizzle use 3/4 cup; for a pourable dressing or noodle sauce use the full 1 cup. If the sauce is lumpy, continue whisking vigorously or blend briefly in a food processor or with an immersion blender until smooth.

4. 4

   Adjust flavors

   Taste and adjust: add more soy sauce for saltiness (1/2 tsp increments), more lime for brightness (1/2 tsp increments), more honey or brown sugar for sweetness, or more chile-garlic sauce for heat. If it tastes flat, add 1/2 teaspoon neutral oil (vegetable or canola) and whisk to round the flavor.

5. 5

   Finish and rest

   Once balanced and smooth, transfer to a serving bowl or jar. Let the sauce sit at room temperature for 10–15 minutes to allow flavors to meld. If storing, refrigerate in an airtight container for up to 1 week; the sauce will thicken when cold—thin with warm water or a splash of rice vinegar before using.

6. 6

   Serve

   Garnish with 2 tablespoons chopped cilantro and 2 tablespoons crushed roasted peanuts if desired. Serve as a dip for spring rolls, a dressing for salads or noodle bowls, or a sauce for grilled meats and vegetables.