Creamy Peanut Sauce
When I need to transform a simple dish quickly and with minimum effort, I make my creamy peanut sauce, and the problem is solved. It takes me just 10 minutes to make this magical sauce that can instantly elevate a basic salad, and make a chicken and veggies stir fry taste like it has been ordered from a fancy restaurant.
I have always shared here my love for sauces and how convenient they are to make at home. If you open my fridge, you can find a jar of General Tso sauce and a jar of Orange sauce. Also, this peanut sauce is a constant on the menu. They are so easy to make, last a long time in the fridge, and are the best way to boost flavor without much effort. Whether I am making a marinade or a stir-fry, I know I can count on them to make it taste more sophisticated and delicious.
Table of contents
Having this recipe under your belt will save you from the hit-or-miss store-bought dips. The best part is that this peanut sauce is effortless to make, with no cooking required, so give it a try! The result is always a rich, bold, and silky smooth sauce that will transform how you cook. You can drizzle it, use it as a marinade, serve it as a dip, or add it to stir-fries. The sauce is endlessly customizable, since you can make it thicken, creamier, or spicier, as you prefer!
Why you will love this recipe
- It is effortless: I can make this sauce in under five minutes with just two steps.
- Versatile: This is the perfect Asian sauce for spring rolls, noodles, salads, and sandwiches. It’s also a great salad dressing and delicious in stir fries.
- Great for dip too: It is also a delicious dip for veggies, chips, crackers, or bread.
- It lasts for a long time: Keep it in the fridge for up to three weeks or in the freezer for even longer.
What you will need
- Wet ingredients: I use my favorite creamy peanut butter for the best flavor. I also add rice vinegar to balance the sweetness and richness of the other ingredients while adding a bit of tanginess. The soy sauce gives it that umami, savory, and salty taste to add depth.
- Spices: Grated fresh ginger gives this sauce a bit of zing, and brown sugar gives it a caramelized sweetness, while the minced garlic adds a robust garlic taste. I also add a small amount of red pepper flakes to give it a little heat.
- Toppings: I chop roasted peanuts for topping, along with green onions to add color and flavor.
How to make
Mix the ingredients: First, I mix all the ingredients in a food processor or blender until smooth.
Serve with toppings: Then, I scoop it into a serving bowl and top it with chopped peanuts and green onions. For the spicy food lovers, I may add some more red pepper flakes.
Expert tip
The best peanut butter for this sauce
I highly recommend a popular brand such as Jif or Skippy because they are made from high-quality ingredients for a creamier product. They are also made to prevent the oil from separating, so the sauce will be more stable. Natural peanut butters are lovely, but they have to be stirred as the oils rise to the top. I prefer using creamy peanut butter because I like creamy sauce, but chunky sauce would work if that is what you’re looking for.
More tips to consider:
- Instead of brown sugar, I sometimes use maple syrup or honey to sweeten the sauce naturally.
- Be sure to use low-sodium soy sauce so it is not too salty.
- For gluten-free peanut sauce, use tamari or coconut aminos instead of soy sauce.
- Using natural peanut butter for this recipe will make it oily. Just remember to shake or stir it before serving because it will separate.
- Different brands of peanut butter have varying amounts of salt and sugar. I use Jif for my recipe.
Recipe variations and add-ins:
- No peanuts: Instead of peanut sauce, use almond butter to make almond sauce or cashew butter to make cashew sauce.
- Crunchy sauce: Using crunchy peanut butter will turn this into crunchy peanut sauce.
- Sesame oil: Sometimes I add toasted sesame oil for extra sesame flavor.
- Extra spicy/Less spicy: For additional heat, add some sriracha sauce and chopped jalapenos. Or, for less heat, leave out the red pepper flakes.
- Make it creamy: The original Thai peanut sauce uses coconut milk with the peanut butter instead of water to thin it out. Try it! The creamy consistency is excellent for dumplings, noodles, potstickers, and tofu.
Serving suggestions:
I like to serve this peanut sauce with my crispy air fryer tofu because they are the perfect dipping material, and they are fast and easy to make! I can make the sauce and tofu in less than 30 minutes. My crispy baked tofu is also easy, but I cook it in the oven instead. It is also great to spread on lettuce wraps or when I make sandwiches. I also love it as a dressing for this crispy tofu salad and Asian chicken salad.
If I am having trouble getting the kids to eat their vegetables, I drizzle some of this peanut sauce on them, serve them with chicken katsu, and watch them disappear! It goes great with any spring rolls or egg rolls, too. I have some wonderful recipes for egg rolls, like these Panda Express chicken egg rolls or avocado sun-dried tomato egg rolls.
How to store leftovers:
- Refrigerate: I put leftover sauce in a jar with a lid in the fridge, where it will stay fresh for 10 to 14 days.
- Freezing: It can also be frozen for up to three months in a freezer bag.
- Defrost: Thaw overnight in the refrigerator for the best flavor.
Frequently asked questions
If the oil from the peanuts separates from the other ingredients, this can happen, especially when mixed with water. There needs to be a potent enough emulsifying agent to hold them together, such as honey. Using Jif or Skippy, which have emulsifying agents in them, can help prevent this problem. If this happens, stir it vigorously until it mixes.
First, let it thaw overnight in the refrigerator. Then, whisk it vigorously to incorporate the liquid. If it needs more, add water, one teaspoon at a time, until it is the thickness you desire. If it is still too thick, warm it on the stove on medium-low, adding a bit of water at a time, whisking occasionally.
There may be too much liquid, or it could be that the peanut butter was of poor quality. Be sure to use a high-quality peanut butter. Also, do not use natural peanut butter because it tends to separate. If this happens, try adding some more regular peanut butter, like Jif, and stir it vigorously until it is thick and creamy.
I have always hated measuring peanut butter in recipes until I figured out this little tip. Lightly spray the inside of the measuring cup with cooking spray before adding the peanut butter, and it will come right out. Then, pack the peanut butter in, level it with the back of a knife, and it will slide right out. There is no worry about scraping it out of the cup now!
More homemade sauce recipes:
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Asian Peanut Sauce
Ingredients
- 1 cup creamy peanut butter
- 1/4 cup rice vinegar
- 1/4 cup soy sauce
- 1 tablespoon brown sugar or honey, or maple syrup
- 1 teaspoon grated fresh ginger
- 3 cloves garlic minced
- 1/4 teaspoon red pepper flakes plus more for garnish
- 4 tablespoons water
Garnish:
- Chopped roasted peanuts
- Green onions
- Red pepper flakes
Instructions
- Add all the ingredients to a blender or food processor and process until smooth.
- Add more water to achieve your desired thickness.
- Transfer it to a serving bowl and sprinkle with chopped peanuts and red pepper flakes.
Video
Notes
The best peanut butter for this sauce
I highly recommend a popular brand such as Jif or Skippy because they are made from high-quality ingredients for a creamier product. They are also made to prevent the oil from separating, so the sauce will be more stable. Natural peanut butters are lovely, but they have to be stirred as the oils rise to the top. I prefer using creamy peanut butter because I like creamy sauce, but chunky sauce would work if that is what you’re looking for.More tips to consider:
- Instead of brown sugar, I sometimes use maple syrup or honey to sweeten the sauce naturally.
- Be sure to use low-sodium soy sauce so it is not too salty.
- For gluten-free peanut sauce, use tamari or coconut aminos instead of soy sauce.
- Using natural peanut butter for this recipe will make it oily. Just remember to shake or stir it before serving because it will separate.
- Different brands of peanut butter have varying amounts of salt and sugar. I use Jif for my recipe.