Peanut Sauce
If you’ve never made Peanut Sauce from scratch, prepare to be amazed! It’s quick, easy, and packed with creamy, nutty goodness. Use it as a dip, dressing, or marinade.
Servings: 8
Calories: 193kcal
Cost: 2
Equipment
Ingredients
- 1/2 cup creamy peanut butter* (129g)
- 1/4 cup low-sodium soy sauce , or tamari (60mL)
- 3 Tablespoons rice vinegar (45mL)
- 2 1/2 Tablespoons honey (53g), or granulated sugar (31g)
- 2 1/2 Tablespoons sesame oil (38mL)
- 1 teaspoon fresh ginger (2.7g), grated
- 3 cloves garlic , minced
- 2 Tablespoons chili oil* (30mL), for mild or add more for extra heat
Instructions
- Whisk together all ingredients until smooth (or use a food processor).1/2 cup creamy peanut butter*, 1/4 cup low-sodium soy sauce, 3 Tablespoons rice vinegar, 2 1/2 Tablespoons honey, 2 1/2 Tablespoons sesame oil, 1 teaspoon fresh ginger, 3 cloves garlic, 2 Tablespoons chili oil*
- Uses: Dip for fresh spring rolls, crispy air fryer tofu or veggies. Drizzle sauce over Asian chicken salad, spring roll bowls, poke bowls, yum yum bowls or coating for peanut noodles.
Video
Notes
Yield: Makes about 3/4 up.
Chili Oil: Could substitute 1-2 teaspoons Sriracha, sambal oelek or chili paste.
Peanut Butter: Could substitute tahini, for nut free version.
Make Ahead Instructions: This sauce can be made ahead of time and kept in an airtight container in the fridge for up to a week. Reheat in a saucepan over medium to low heat.
Freezing Instructions: Pour in a freezer safe bag or container and store in the freezer for up to two months. Let thaw completely in the fridge overnight before reheating.
Nutrition
Calories: 193kcal | Carbohydrates: 10g | Protein: 4g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Sodium: 357mg | Potassium: 128mg | Fiber: 1g | Sugar: 7g | Vitamin A: 0.1IU | Vitamin C: 0.4mg | Calcium: 13mg | Iron: 0.5mg
Recipe Link
Recipe Video
