Peanut Sauce Recipe

Peanut Sauce

1. 1

   Prep aromatics

   Peel and finely grate 1 clove garlic and 1 teaspoon fresh ginger. If you prefer a smoother sauce, mince finely or use a microplane grater.

2. 2

   Combine base ingredients

   In a medium mixing bowl or the jug of a blender, add 1 cup creamy peanut butter, 3 tablespoons coconut milk, 2 tablespoons soy sauce, 2 tablespoons fresh lime juice, 1 tablespoon brown sugar, and 1 teaspoon rice vinegar. Stir or pulse briefly to combine into a thick paste.

3. 3

   Thin to desired consistency

   Slowly whisk or blend in up to 1 cup warm water, adding 2–3 tablespoons at a time until you reach a smooth, pourable consistency. For a thicker dip, use less water (about 1/4–1/2 cup); for a thinner dressing or sauce for noodles, use the full cup.

4. 4

   Season and balance

   Mix in the 1 teaspoon sesame oil, grated garlic, grated ginger, 1 teaspoon sriracha (or to taste), 1/4 teaspoon crushed red pepper flakes, and 1 teaspoon fish sauce if using. Taste and adjust: add more lime for brightness, sugar for sweetness, or soy/fish sauce for saltiness/umami. Add 1/4 teaspoon salt and 1/8 teaspoon black pepper and stir until fully incorporated.

5. 5

   Heat (optional) and meld flavors

   For a warm, slightly more integrated flavor, transfer the sauce to a small saucepan and warm gently over low heat for 2–3 minutes, stirring constantly; do not boil. Alternatively, let the sauce sit at room temperature for 15–30 minutes to let flavors marry.

6. 6

   Finish and garnish

   Transfer the sauce to a serving bowl or jar. Sprinkle 2 tablespoons chopped roasted peanuts and 2 tablespoons chopped fresh cilantro over the top. Stir a little garnish into the sauce if desired.

7. 7

   Storage

   Refrigerate leftover sauce in an airtight container for up to 5–7 days. If it stiffens when cold, stir in a tablespoon or two of warm water to loosen before serving.