Best Peanut Sauce Recipe - Evolving Table (2024)

FAQs

How to thicken up peanut sauce? ›

How to thicken peanut sauce. If you accidentally add too much water to your peanut sauce, simply whisk in small amounts of peanut butter to adjust the consistency, You may also need to add other ingredients to maintain the flavor balance. Peanut butter powder also works in place of peanut butter to make this adjustment ...

This sauce is made using peanut butter, sauces like hot sauce, vinegar and soy sauce (tamari for gluten-free), garlic and seasoning. It can be seasoned as you like.

Carrots, broccoli, cucumbers, red peppers, and snow peas are just some of the vegetables that taste great when paired with Thai Peanut Sauce. Try a unique twist with your veggies and dip Summer Rolls into the rich, peanut flavor!

Mix in Some Sweetness

Adding some sweetness to your dish is a perfect way to tone down the spiciness and make it more bearable. Whether it's drizzling honey on top of your dish, adding a bit of sugar to the recipe, or squeezing in lemon juice to enhance the flavors; a touch of sweetness can balance out the heat.

The most readily available sauce-thickener is flour. For a too-thin sauce, try adding a slurry (equal parts flour and water, whisked together) or beurre manie (equal parts softened butter and flour, kneaded together to form a paste)—both are ideal thickeners for rich and creamy sauces, such as steak sauce recipes.

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).

Also just called peanut sauce or satay sauce, this dipping sauce is a flavorful part of Southeast Asian cuisine, especially Indonesian cuisine, where it's called bumbu kacang or sambal kacang.

Little Saigon peanut sauces blends peanut butter, soybeans, sweet potato, sesame, garlic and spices to deliver this one of a kind peanut sauce good with almost anything you can think of. Here is a little secret: mix it with Little Saigon Chili Oil to throw in that extra kick.

Satay sauce, also known as Peanut Sauce, Bumbu Kacang or Sambal Kacang is an Indonesian sauce made from ground roasted or fried peanuts, widely used in cuisines worldwide.

It has an amazing creamy texture, with a nutty, bright, and spicy flavor from peanut butter, lime, and sriracha.

What is a skewered snack in peanut sauce? ›

Grilled chicken skewers flavored with soy, lime, and ginger and served with a peanut dipping sauce, they taste succulent, a little spicy, and a little sweet. Satay is easy to make, scrumptious to eat, and there's something inexplicably fun about eating food on a stick!

If the oil is separating from the sauce a bit (this can happen from the oil in the coconut milk and the peanut butter, but it's easy to fix!), add water a few drops at a time and whisk until it comes smoothly back together.

If your peanut butter is particularly thick, you may need to use the full 4 tablespoons of water to thin out the mixture (or more, if necessary). Feel free to adjust to taste here—for example, sometimes I want my sauce more savory and add another clove of garlic, or a little sweeter, so I add extra honey.

Acid: Adding vinegar or lemon juice does a great job of balancing saltiness. Sweetness: You can also add a dash of honey or sugar. Opposites attract here and create balance. Fat: Another fix is adding some fat, a few pads or butter or a healthy glug of olive oil can absorb some of that saltiness.

If your sauce has become too thin, add more nut butter. If it's too thick, thin with more water. For a fun flavor twist, add some fresh grated ginger to taste.

If the sauce is too thick, add more water, 1 tablespoon at a time, until it reaches your desired consistency. Use as a dipping sauce for spring rolls or on peanut noodles.

When using peanut butter only, the key is heat. Peanut butter is naturally high in fat, but that fat is nearly solid at room temperature. In order to soften it up, you need some heat. In my case, I heated two tablespoons in a heat-proof bowl and then stirred like crazy.