Peanut Sauce Recipe

Grab a medium bowl and add the peanut butter first. Make sure it’s at room temperature so it’s easy to work with—if it’s been in the fridge, let it soften for about 10 minutes.

Add the soy sauce, rice vinegar, and honey right on top of the peanut butter. Start whisking slowly, breaking down the peanut butter bit by bit. It’ll look separated and weird at first—totally normal, just keep whisking.

Toss in your minced garlic and grated ginger, whisking until everything starts coming together, about a minute of steady stirring.

Here’s the key: add the water gradually, just a tablespoon at a time, whisking between each addition. This is how you control whether you want thick dipping sauce or silky drizzling sauce. Stop when it looks right to you.

Drizzle in the sesame oil and give it one final whisk until everything’s smooth and gorgeous.

Now taste it—does it need more tang? Add a splash more vinegar. Want it sweeter? Another drizzle of honey. Stir in red pepper flakes until you hit your preferred heat level.

Use immediately or store in the fridge. The sauce will thicken when cold, so just give it a good stir or add a splash of water to loosen it back up before serving.

95

5g

3g

8g

1g

240mg

2mg (13% DV)

25mg (6% DV)

Room temperature peanut butter whisks way easier than cold stuff—trust me on this one.

Every peanut butter brand has a different thickness, so adjust your water accordingly. Some need just 3 tablespoons, others need closer to half a cup.

Fresh garlic and ginger are really worth it here. The jarred versions taste flat in comparison.

If your sauce separates in the fridge, don’t panic—just stir it back together.

Taste as you go! Everyone’s soy sauce is different, so adjust the seasonings to your preference.

Serve alongside fresh or fried spring rolls with cucumber and carrots for that classic appetizer experience.

Drizzle over cold rice noodles, soba noodles, or even regular spaghetti with shredded chicken and vegetables for quick weeknight dinners.

Use as a dipping sauce for grilled chicken satay, beef skewers, or tofu kebabs—it’s literally what this sauce was made for.

Serve with raw carrots, bell peppers, snap peas, and cucumber sticks for the easiest healthy snack ever.

Thin it out with a bit more water and rice vinegar, then toss with shredded cabbage, carrots, and edamame for an amazing Asian-inspired slaw.