Peanut Butter Sauce Recipe

Peanut Butter Sauce

1. 1

   Combine base

   Place 1 cup creamy peanut butter in a medium mixing bowl. Add 120 ml warm water and whisk until mixture is smooth and slightly loose. If your peanut butter is very thick, start with 90 ml and add more as needed.

2. 2

   Add seasonings

   Whisk in 2 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 tablespoon honey, 1 teaspoon sesame oil, and 1 tablespoon fresh lime juice until fully incorporated.

3. 3

   Aromatics and heat

   Stir in 1 minced garlic clove, 1 teaspoon grated fresh ginger, and 1 teaspoon sriracha. If using fish sauce for extra umami, add 1 teaspoon now. Whisk to combine.

4. 4

   Adjust texture and seasoning

   If the sauce is too thick for your use (dipping vs. dressing), add up to 2 tablespoons hot water, 1 tablespoon at a time, whisking until you reach desired consistency. Season with 1/4 teaspoon ground pepper and taste. Adjust sweetness, saltiness, acidity, or heat by adding more honey, soy sauce, lime juice, or sriracha in small increments.

5. 5

   Emulsify and finish

   For a silkier finish, whisk vigorously for 30–60 seconds or pulse briefly in a small blender or food processor until smooth and glossy. This also helps integrate any oil separation from the peanut butter.

6. 6

   Serve and garnish

   Transfer sauce to a serving bowl or jar. Garnish with 2 tablespoons chopped roasted peanuts and 1 tablespoon chopped cilantro if desired. Sauce can be used immediately or chilled.

7. 7

   Storage

   Store leftover sauce in an airtight container in the refrigerator for up to 5–7 days. If it thickens when cold, stir in a little warm water (1 teaspoon at a time) to loosen before using.