Peanut Sauce
Ingredients:
- ½ cup natural peanut butter (creamy)
- 45 ml (3 tbsp) soy sauce or tamari
- 30 ml (2 tbsp) lime juice
- 15 ml (1 tbsp) rice vinegar
- 15 ml (1 tbsp) sesame oil
- 1–2 tsp sriracha or chili garlic sauce (adjust to heat preference)
- 6 g (1 tbsp) fresh ginger
- 6 g (2 cloves) garlic
- 1–3 tbsp warm water (to thin to desired consistency)
- 5 ml (1 tsp) honey or maple syrup
Equipments:
Features:
20 minutes or less
Gluten-Free
Refined Sugar-Free
Nutrition:
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Add the warm water gradually, whisking after each addition — it's much easier to thin the sauce a little at a time than to fix an overly runny batch.
Instructions:
- Combine the base: In a medium bowl, whisk together the peanut butter, soy sauce, lime juice, rice vinegar, and sesame oil until smooth.
- Add aromatics: Stir in the grated ginger, garlic, and sriracha. Mix well.
- Adjust consistency: Add warm water one tablespoon at a time, whisking after each addition, until the sauce reaches your desired pourable consistency.
- Taste and balance: Taste and adjust — add more lime for brightness, soy sauce for saltiness, sriracha for heat, or a drizzle of honey if the sauce tastes too sharp.
- Serve or store: Use immediately or refrigerate in an airtight jar for up to 1 week. Whisk or shake before each use, as the sauce may thicken in the fridge.
Storage: Keeps in the fridge for up to 7 days in an airtight container. Thin with warm water as needed before serving.
Make it gluten-free: Use tamari or coconut aminos instead of regular soy sauce.
Make it nut-free: Substitute sunflower seed butter (sunbutter) for the peanut butter.
Serving ideas: Drizzle over noodles, use as a dipping sauce for spring rolls or dumplings, toss with shredded cabbage for a quick slaw, or drizzle over grain bowls and grilled chicken.
Tips: Natural peanut butter (just peanuts and salt) gives the best flavor. Avoid no-stir or sweetened varieties as they can make the sauce overly sweet or thick.
Peanut butter is the body of the sauce — choose natural for the cleanest flavor. Soy sauce adds umami and salt depth. Lime juice and rice vinegar provide the brightness that cuts through the richness. Sesame oil brings a nutty, toasty aroma. Ginger and garlic add warmth and complexity. Sriracha gives a gentle heat that builds slowly.
Peanut Sauce
Ingredients:
- ½ cup natural peanut butter (creamy)
- 45 ml (3 tbsp) soy sauce or tamari
- 30 ml (2 tbsp) lime juice
- 15 ml (1 tbsp) rice vinegar
- 15 ml (1 tbsp) sesame oil
- 1–2 tsp sriracha or chili garlic sauce (adjust to heat preference)
- 6 g (1 tbsp) fresh ginger
- 6 g (2 cloves) garlic
- 1–3 tbsp warm water (to thin to desired consistency)
- 5 ml (1 tsp) honey or maple syrup
Equipments:
Features:
Why These Ingredients:
Peanut butter is the body of the sauce — choose natural for the cleanest flavor. Soy sauce adds umami and salt depth. Lime juice and rice vinegar provide the brightness that cuts through the richness. Sesame oil brings a nutty, toasty aroma. Ginger and garlic add warmth and complexity. Sriracha gives a gentle heat that builds slowly.
Prep:
Add the warm water gradually, whisking after each addition — it's much easier to thin the sauce a little at a time than to fix an overly runny batch.
Instructions:
- Combine the base: In a medium bowl, whisk together the peanut butter, soy sauce, lime juice, rice vinegar, and sesame oil until smooth.
- Add aromatics: Stir in the grated ginger, garlic, and sriracha. Mix well.
- Adjust consistency: Add warm water one tablespoon at a time, whisking after each addition, until the sauce reaches your desired pourable consistency.
- Taste and balance: Taste and adjust — add more lime for brightness, soy sauce for saltiness, sriracha for heat, or a drizzle of honey if the sauce tastes too sharp.
- Serve or store: Use immediately or refrigerate in an airtight jar for up to 1 week. Whisk or shake before each use, as the sauce may thicken in the fridge.
