Peanut Dipping Sauce: Learn About This Condiment | Uwajipedia | Uwajimaya (2024)

FAQs

Is peanut butter and peanut sauce the same thing? ›

Often served as a dipping sauce for satay, Thai peanut sauce starts with whole peanuts rather than the peanut butter I use here. It's also sweeter and more aromatic, frequently made with coconut milk and/or red curry paste. You can check out this Thai peanut sauce recipe for reference!

Peanut Sauce Recipe Instructions

Add all of the ingredients (garlic, ginger, peanut butter, soy sauce, fish sauce, sesame oil) and any optional add-ins into a small bowl. Add the hot water, and stir to combine until you have a smooth sauce. Alternatively, you can make this in a food processor for a smoother texture.

It should thicken quite a bit. If the oil is separating from the sauce a bit (this can happen from the oil in the coconut milk and the peanut butter, but it's easy to fix!), add water a few drops at a time and whisk until it comes smoothly back together.

Peanut sauce, satay sauce (saté sauce), bumbu kacang, sambal kacang, or pecel is an Indonesian sauce made from ground roasted or fried peanuts, widely used in Indonesian cuisine and many other dishes throughout the world.

It's salty, sweet, acidic and bold — a sauce like no other. For the uninitiated, Asian peanut sauce is a puree of peanuts, soy sauce, ginger, sesame, spices and often garlic, lemongrass and lime.

Peanut sauce can be a healthy addition to any diet. Since it is made from peanut butter, it naturally has some protein. Look for ones with not a lot of sodium or added sugar. Better yet, when making it at home, you have full control over the quality of the ingredients.

Take the sauce out of the fridge about 30 minutes before serving to let it come to room temperature for convenience. Peanut sauce freezes well, so you can make a double or triple batch and freeze the leftovers! Store in an airtight container or freezer bag and freeze for up to 3 months.

How long can peanut sauce last in the fridge? I've kept this peanut satay sauce in my fridge for 1 week. As long as it stays sealed in an airtight container – such as a glass lidded mason jar or jam jar – it should be fine.

Because hoisin sauce has many of the same ingredients I would use in a more involved peanut sauce, it works great here. Hoisin has hints of soy sauce, garlic, ginger, vinegar, and Chile peppers. Some version even have a peanut-esque taste to it, so it's the perfect way to shorten the ingredient list in a peanut sauce.

What is a skewered snack in peanut sauce? ›

Grilled chicken skewers flavored with soy, lime, and ginger and served with a peanut dipping sauce, they taste succulent, a little spicy, and a little sweet. Satay is easy to make, scrumptious to eat, and there's something inexplicably fun about eating food on a stick!

If your sauce has become too thin, add more nut butter. If it's too thick, thin with more water. For a fun flavor twist, add some fresh grated ginger to taste. Perfect for salads, spring rolls, noodle dishes, and more!

Too salty? You probably added too much soy sauce. Counteract this by adding more peanut butter, sugar, or water.

Less sugar – Use only ¼ cup of maple syrup if you want to make the sauce less sweet. Instead of peanut butter – Use cashew butter, almond butter, sunflower seed butter, or your favorite nut or seed butter!

Steps to Make It

Combine 1/2 cup smooth no-stir peanut butter, 1/2 cup heavy whipping cream, 2 tablespoons corn syrup, and 1/4 cup light brown sugar in a small saucepan. Heat over low heat, stirring, until smooth and the ingredients are well incorporated—about 4 minutes.

Directions. WHISK together peanut butter, soy sauce, lime juice, sriracha, water, honey, chives and ginger in small bowl. SERVE with chicken, grilled meats and vegetables, noodles, slaw, rice or use as a dressing.

Peanut Butter usually refers to peanut paste which has had stabilizers and other ingredients added, so that, at room temperature, it is a visco-plastic mass (it does not flow, but is spreadable). Peanut Butter does not separate into an oily layer over time.