Make Ahead

Peanut Sauce

August 25, 2010
4 Ratings
  • Makes about 1 cup
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! - chinapans —chinapans

Test Kitchen Notes

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! - AntoniaJames —The Editors

What You'll Need
  • 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.
Contest Entries

See what other Food52ers are saying.

  • The Fiery Epicurean
    The Fiery Epicurean
  • chinapans
  • mrslarkin
  • AntoniaJames
  • Lizthechef

5 Reviews

The F. May 24, 2012
Extremely simple, excellent flavors! My "go to" peanut sauce for chicken satay! Bravo!
chinapans September 13, 2010
Thanks All:)
mrslarkin September 9, 2010
Wow, this sounds really great!! Congrats on the EP.
AntoniaJames August 25, 2010
Very, very nice recipe. Saved!!! ;o)
Lizthechef August 25, 2010
Your simple flavors are terrific and the reduced sodium level compared to commercial is another "plus".