Creamy Peanut Sauce
The goes-with-anything, does-everything creamy peanut sauce you can make from pantry staples.
Makes3/4 cup
My first restaurant job was at a little lunch cafe famous for its giant cookies, towering hummus sandwiches, and cold peanut noodles. This husband-and-wife-run neighborhood joint was regularly filled with young professionals slurping cold, spicy soba noodles from plastic clamshell containers. While the owners were always generous with recipes — they gave me their cookie recipes when I left that job — they would not share the secrets to their peanut sauce.
I have spent many years, and many jars of peanut butter, trying to replicate that well-loved sauce. All those trials and errors have led me to this recipe. I can definitively say the recipe here is the easiest, creamiest, most versatile peanut sauce you can make from pantry staples. There are a few surprising things you learn during the search for a really good peanut sauce, all of which I’m sharing with you now!
Tips for Making Peanut Sauce
- Use mass-market peanut butter for a creamier, longer-lasting sauce. Do you have a jar of Skippy or JIF? This creamy peanut butter base won’t separate during storage and makes this sauce even more versatile by giving it body for dipping while also being easy to thin with water (without breaking the emulsion, no less).
- Make a flavorful vinaigrette before adding the peanut butter. The thinking behind this sauce came from an aha moment I had while testing the dressing for this no-cook noodle bowl. The vinaigrette hits all the flavor notes — all it needed was some peanut flavor.
- Thin the sauce with water for various applications. This sauce is easy to assemble and can be used right away for dipping, but for pouring over salads or tossing with noodles it needs to be thinned with a little water.
Why You’ll Love It
- This easy and versatile peanut sauce is made from pantry staples.
- The rich peanut flavor gets some brightness from lime and rice vinegar, a subtle sweetness from honey, and plenty of spice from chili paste, garlic, and ginger.
Key Ingredients in Peanut Sauce
- Peanut butter: For a creamier peanut sauce that won’t separate, use regular no-stir peanut butter.
- Soy sauce or tamari: Tamari is made with no (or very little) wheat, with a slightly deeper flavor than soy sauce.
- Sambal or chili-garlic paste: Sambal and chili-garlic paste are often used interchangeably, although the latter has more garlic flavor.
- Rice vinegar: Look for unseasoned rice vinegar.
- Sesame oil: Toasted sesame oil is the secret ingredient to amazing peanut sauce.
How to Make Peanut Sauce
- Make a flavorful vinaigrette. Place the lime juice, soy sauce or tamari, vinegar, honey, ginger, garlic, and chili-garlic paste together in a 2-cup glass jar, seal, and shake to combine.
- Add the peanut butter and shake again to combine. Add the peanut butter, olive oil, and sesame oil. Seal the jar and shake vigorously for 30 seconds until the sauce comes together.
- Thin the sauce, as needed. Add more water 1 teaspoon at a time until desired consistency is reached for coating noodles.
Ways to Use Peanut Sauce
Fresh out of the jar or mixing bowl, this sauce is velvety and thick. Use it for dipping summer rolls, crispy tofu, or grilled chicken. I love to slather it onto sandwiches and wraps too. If you plan on using the sauce to coat noodles or as a salad dressing, thin it with one to three tablespoons of water before tossing. Here are a few of our favorite ways to use peanut sauce.
- 5-Ingredient Shrimp Lettuce Wraps
- Cold Noodle Salad with Creamy Peanut Sauce
- 10-Minute Chopped Satay Salad
- Vegetable Spring Rolls (Summer Rolls) with Spicy Peanut Sauce
- Roasted Vegetable and Kohlrabi Noodle Bowls with Peanut Sauce
- Tofu and Broccoli Salad with Peanut Butter Dressing
- Cold Peanut Sesame Noodles with Chicken
Storage Tips
Refrigerate leftovers in an airtight container for up to 1 week. Let sit at room temperature before using.
Creamy Peanut Sauce Recipe
The goes-with-anything, does-everything creamy peanut sauce you can make from pantry staples.
Makes 3/4 cup
Nutritional Info
Ingredients
- 2 tablespoons
freshly squeezed lime juice (from 1 lime)
- 2 tablespoons
tamari or soy sauce
- 2 teaspoons
rice vinegar
- 2 teaspoons
honey
- 1 teaspoon
finely grated peeled fresh ginger
- 1 clove
garlic, grated
- 1/2 to 1 teaspoon
sambal or chili-garlic paste
- 1/4 cup
creamy peanut butter
- 3 tablespoons
olive oil
- 2 teaspoons
toasted sesame oil
- 2 to 3 tablespoons
water (optional)
Instructions
Place 2 tablespoons freshly squeezed lime juice, 2 tablespoons tamari or soy sauce, 2 teaspoons rice vinegar, 2 teaspoons honey, 1 teaspoon finely grated peeled fresh ginger, 1 clove grated garlic, and 1/2 to 1 teaspoon sambal or chili-garlic paste together in a 2-cup glass jar, seal, and shake to combine. Alternatively, use a bowl and whisk to combine.
Add 1/4 cup creamy peanut butter, 3 tablespoons olive oil, and 2 teaspoons toasted sesame oil. Seal the jar and shake vigorously for 30 seconds until the sauce comes together, or whisk until combined. Serve as a dipping sauce.
Pour in 2 tablespoons of water, replace the lid and shake until incorporated, or whisk until combined. Add more water 1 teaspoon at a time until desired consistency is reached for coating noodles.
Recipe Notes
Storage: Refrigerate leftovers in an airtight container for up to 1 week. Let sit at room temperature before using.