Peanut Sauce: The Best All-Purpose Recipe! - The Woks of Life (2024)

FAQs

What is the difference between satay sauce and peanut sauce? ›

Although commonly associated with Thai cuisine, peanut sauce actually originated in Indonesia (source). What Americans know as peanut sauce is more commonly referred to as satay sauce (or bumbu kacang) in Indonesia, because it's most often served with the popular Indonesian dish, satay (skewered, grilled meats).

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.

Here are a few of my favorite ways to use it: As a dipping sauce for spring rolls or summer rolls. It would be delicious on lettuce wraps filled with rice, air fryer tofu, and fresh herbs too! As a salad dressing – Drizzle it over a kale salad, simple green salad, or slaw.

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.

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

Most often associated with Thai cooking (at least in western countries), peanut sauce is traditionally made from roasted or fried ground peanuts, which allow for a better melding of the peanut flavor with the sauces and other ingredients.

Ingredients. Filter Water, Peanut Butter, Soybeans, Sweet Potato, Modified Corn Starch, Sesame Seeds, Garlic, Wheat Flour, Salt, Sugar, Spices, Colour, And Acetic Acid. Contains Nuts, Soybeans, Wheat (gluten) & Sesame Seeds.

It is made with garlic, hoisin sauce and creamy peanut butter. Several cuisines have their own versions of peanut sauce and what makes a Vietnamese peanut sauce unique (and my personal favorite) is hoisin, which is a thick, sweet and salty condiment used in Cantonese cuisine.

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.

Simply keep it in a cool, dark place. Generally, an unopened bottle of peanut sauce will last about a year if it's stored correctly. While it's a good idea to keep the “use by” date in mind, it's usually just fine for a few months after that date. Once the bottle is opened, you'll need to keep it in the refrigerator.

What does peanut sauce taste like? ›

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.

Refrigerate leftovers in an airtight container for up to 1 week.

Ketchup, the all-American favorite condiment, reigns supreme as the most popular sauce in the United States, followed closely by barbecue sauce and hot sauce.

Because of these qualities, peanut butter is enjoyed around the globe. In this article, we will take a closer look at how peanut butter is consumed by countries around the world and some of the statistics that surround it. By far, China is the country that consumes the most peanut butter.

In Thailand, Peanut Sauce is most often used a as a dip to accompany skewers of barbequed meat (satay), although it is sometimes served as a side dish in its own right as part of a larger meal.

The prominent ingredient of a satay sauce is peanuts, alongside soy sauce, salt, garlic, coconut, chilli, onion and lemon are added for a fragrant taste. Delicious meat skewers called Satay and its popular peanut sauce are well known in most cities around the world.

Indonesian satay is often served with peanut sauce and kecap manis – a sweet soy sauce, and is often accompanied with ketupat or lontong, a type of rice cake, though the diversity of the country has produced a wide variety of satay recipes.

The coconut and peanut flavour is not as intense as Malaysian and Thai satay sauce, and the satay seasoning flavour is stronger.

In my version, I chose to use almond butter instead of peanut, but you can replace the nuts altogether with a sunflower seed spread and the flavour will be just as good. The sauce is so simple to make and only takes a few minutes of cooking.