Peanut Sauce Recipe
Creamy, tangy, and ready in just 10 minutes—this easy homemade Peanut Sauce Recipe is your new go-to Asian condiment for drizzling over salads, dunking spring rolls, or marinating tofu.
Ingredients
- 1/2 cup natural creamy peanut butter look for no-stir, unsalted kind
- 2 tablespoons low-sodium soy sauce or tamari for gluten-free
- 1 tablespoon rice vinegar (or lime juice for extra zing)
- 1-2 tablespoons maple syrup or honey adjust for sweetness
- 1 teaspoon toasted sesame oil optional, for depth
- 1 clove garlic, minced (or 1/4 teaspoon garlic powder)
- 1 teaspoon freshly grated ginger (or 1/4 teaspoon ground ginger)
- 1/4-1/2 teaspoon chili garlic sauce or sriracha to taste
- 3-5 tablespoons warm water to thin
Instructions
- Use a whisk or fork and stir until the mixture looks smooth and glossy.
- Pause and inhale that nutty aroma—it’s the best perk-me-up.
- If you like it mild, stop at 1/4 teaspoon; if you crave heat, up it to 1/2 teaspoon or more.
- One tablespoon at a time, until you hit your preferred consistency.
- Smooth, silky, and ready to serve.
Notes
If your sauce tastes too salty, stir in extra maple syrup or a squeeze of lime to balance.
For a smoother texture, pulse the sauce in a small food processor or blender.
I learned that using warm water (not hot) prevents the oils in peanut butter from separating.
Want an ultra-thin sauce? Use low-sodium broth instead of water.
If you prefer a chunkier dip, fold in chopped peanuts or toasted sesame seeds right before serving.
For a smoother texture, pulse the sauce in a small food processor or blender.
I learned that using warm water (not hot) prevents the oils in peanut butter from separating.
Want an ultra-thin sauce? Use low-sodium broth instead of water.
If you prefer a chunkier dip, fold in chopped peanuts or toasted sesame seeds right before serving.
Nutrition
Calories: 150kcal
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