Peanut Sauce

By chinapans
August 25, 2010
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Peanut Sauce

Author Notes: I first used a version of this with chicken satay...then figured out that it is good on anything! Lemon or orange juice can be substituted for the lime juice. More juice can be added to make a salad dressing as well. If you like is a nice addition—especially if you serve it with anything grilled. Enjoy! - chinapanschinapans

Food52 Review: Chinapans has created an Asian-style peanut sauce that is, without question, better than any I've ever tried. Is it the lime juice? Is it the perfect ratio of salty, sour, hot and sweet? I made it using brown rice vinegar (because I prefer its nuttier taste), and have put it on everything in sight, including—but not limited to—pan-fried fish, a bowl of brown rice with leftover cooked vegetables and, for breakfast, some steel cut oats! I made a second batch, using lemon juice and substituting tahini for half of the peanut butter. Yummmm! - AntoniaJamesThe Editors

Makes: about 1 cup

  • 4 tablespoons Peanut butter
  • 2 tablespoons Honey
  • 4 teaspoons Fresh Lime juice
  • 2 tablespoons Rice vinegar
  • 4 teaspoons Low-sodium soy sauce
  • 2 pinches Red pepper flakes
  1. Whisk all ingredients together and serve alongside or as a topping to almost anything.

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