Peanut Sauce
A flexible peanut dipping sauce with soy, lime, and chili. Useful with noodles and skewers; not a claim to represent every regional satay sauce.
Ingredients
- 120 g smooth unsweetened peanut butter
- 20 ml soy sauce
- 25 ml lime juice
- 2 tsp brown sugar
- 1 small garlic clove, finely grated
- 1 tsp grated fresh ginger
- 1 tsp chili paste, or to taste
- 100–150 ml warm water
Measures: 1 tbsp = 15 ml; 1 tsp = 5 ml. Yields are approximate. Pan width and heat affect reduction time; the texture gets the final vote.
Method
Make the base
Whisk peanut butter, soy sauce, lime juice, and sugar in a bowl.
Add aromatics
Stir in garlic, ginger, and chili paste.
Loosen
Whisk in warm water a little at a time until smooth and pourable. Different peanut butters need different amounts.
Balance
Taste on a noodle or cucumber slice. Add lime for brightness, water for flow, or more chili for heat. Add sugar only if the balance needs it.
Checkpoint: Savory, nutty sauce that pours slowly and does not stick to the spoon like putty.
Failure modes and fixes
Thick after chilling: whisk in warm water. Too sweet: use more unsweetened peanut butter, lime, and water; do not try to cancel sugar with a flood of soy sauce.
More rescue techniques →Put it to work
Noodles, grilled chicken skewers, tofu, or raw vegetables.
Storage and reheating
Refrigerate promptly in a covered container at 40°F / 4°C or colder and use within 3 days. Garlic and herbs in oil do not become shelf-stable. Do not leave out longer than 2 hours (1 hour above 90°F / 32°C). Storage and handling reference.