Epic Peanut Sauce
This peanut sauce is EPIC! It comes together in less than 5 minutes and uses just 8 ingredients. The sauce is perfect to be served so many ways.
Servings: 6 servings
- ½ cup natural peanut butter unsweetened
- ⅓ cup soy sauce low sodium (use tamari or coconut aminos for vegan version)
- 2 tablespoon rice vinegar
- 2 tablespoon sesame oil
- 3 tablespoon organic honey
- 2 tablespoon red chili paste use sambal oelek for traditional Thai taste
- 1 ½ teaspoon ginger grated
- 2 medium sized garlic cloves grated
- Water or coconut milk or coconut water to adjust the consistency of the sauce
Into a bowl add peanut butter, soy sauce, rice vinegar, sesame oil, honey.
Grate ginger and garlic into the bowl.
Whisk until everything comes together.
The sauce initially will be thick in consistency. You need to bring it to drizzle-able consistency. Add water or coconut water or coconut milk as required to thin down the sauce and make drizzle-able.Cook’s Tip: The consistency of the sauce can be adjusted according to how you want to use it. Drizzle-able salad dressing can be a in pourable consistency.
For dipping purpose, keep the sauce consistency slightly thick. It works great for dipping spring rolls, vegetables or chicken satay!
Serve sauce for dipping vegetables, or drizzle it over salads or Asian dishes. You can use this sauce as marinade too. Marinate tofu or tempeh in the sauce and make a meal out of it.
Don’t forget to serve this sauce for chicken satay. It pairs very well with satay!
Leftover sauce can be stored in fridge for about a week.
Nutritional Info – Please keep in mind that nutritional information provided is only a rough estimate and can vary greatly based on products used.
- Use natural unsweetened peanut butter and low sodium soy sauce for best results.
- Do not use garlic or ginger powder in place of fresh ingredients. Nothing can be compared to the taste fresh ingredients gives. Use only freshly grated ginger and garlic.
- To make spicy sauce, increase sambal oelek (red chili paste) in the recipe.
- To make close to Thai sauce use coconut milk and sambal oelek in place of water and regular red chili paste.
- Adjust the consistency of the sauce as desired. Make it drizzle-able for salads or dressings. Make it little thick for dipping purpose.
Serving: 6servings | Calories: 216kcal | Carbohydrates: 16g | Protein: 7g | Fat: 16g | Saturated Fat: 3g | Sodium: 820mg | Potassium: 187mg | Fiber: 1g | Sugar: 11g | Vitamin A: 11IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 1mg