Peanut Sauce

The perfect Peanut Sauce is only 10 minutes away! This sauce is so simple to make, yet so complex in flavor. It’s perfect for dipping or for dressing a salad or noodles.

Course Sauces

Cuisine Asian

Prep Time 10

Total Time 10

Servings cup

Calories 162kcal

Author Deborah Harroun

Ingredients

1/2 cup natural peanut butter
1/4 cup reduced sodium soy sauce
1/4 cup sugar*
2 tablespoons Worcestershire sauce
2 tablespoons toasted sesame oil
1 tablespoon rice vinegar
1 tablespoon peeled, diced fresh ginger
1 clove garlic minced
1 teaspoon sriracha or to taste
Water

Instructions

In a blender or food processor, combine all of the ingredients except the water.
Process until smooth. Taste, and add salt, if needed.
If using as a dip, remove and transfer to a container. If using as a sauce or a dressing, add water until you reach your desired consistency.
Serve immediately, or refrigerate until needed.

Notes

*This sauce is a little sweet, so feel free to cut back on the sugar if that’s not your thing. You can even leave it out completely, although I do think the some sweetness is important for the complexity of this sauce.

Natural peanut butter will not have any added sugar. If using a more conventional peanut butter, cut the sugar in half.

If making a sauce, I add about 1/3 cup of water. You can add more or less, depending on the thickness you want. It will set up more if you refrigerate it.

Store it in the refrigerator for up to a week.

Adapted from In the Small Kitchen

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide.

Nutrition