Asian Peanut Sauce
Here is how to make the BEST Peanut Sauce. Use it as a dip for veggies, as a satay sauce, over salad or noodles! It is incredibly creamy, savory, slightly sweet and mildly spicy. Plus super easy to make and no-cooking involved.
Servings: 8
Calories: 148kcal
Ingredients
- ¾ cup creamy peanut butter
- 1 teaspoon white vinegar
- 1 teaspoon soy sauce (tamari for gluten-fre)
- ½ teaspoon hot sauce
- 1-2 cloves garlic minced
- 2-3 stalks scallions chopped
- ½ teaspoon salt
- ½ teaspoon sugar
- ½ teaspoon pepper powder
- ¼ cup water adjust based on thickness of sauce
Instructions
- In a bowl add peanut butter.
- Add soy sauce, vinegar, hot sauce, garlic and scallions.
- Then goes the salt, sugar and pepper.
- Mix everything well.
- Then add water as required to make a pourable consistency sauce.
- Taste and transfer to a clean jar. Enjoy!
Video
Notes
- Use peanut butter that has been brought to room temperature as cold peanut butter will not work well.
- Add in hot chili oil, chili flakes or more hot sauce if you like the sauce to be spicy.
- The sauce keeps well in the refrigerator for 2-3 weeks. Bring to room temperature or add it directly if cooking with it.
- Use this sauce as a dipping sauce for veggie straws, crudités, Vietnamese spring rolls or over noodles.
Nutrition
Calories: 148kcal | Carbohydrates: 6g | Protein: 6g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Sodium: 299mg | Potassium: 151mg | Fiber: 1g | Sugar: 3g | Vitamin A: 82IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 0.5mg