Recipe by sal
"Easiest peanut sauce for Chinese style cooking"
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
crunchy peanut butter
hot pepper sauce
I would have given this recipe 4 stars as is, but it was 5 stars once we tweaked it a bit.
The ratios were a bit off for our tastes. There is too much peanut butter for the amount of other ingredients, so...either add less PB or more of everything else. We just added more of the other ingredients to taste. Extra vinegar and brown sugar (which we used in place of white sugar) was the perfect touch here, as it helps take the place of hoisin sauce.
My husband used to cook in a high-end restaurant and was skeptical about a hoisin-free peanut sauce, but was very surprised with how good this turned out with our modifications. A few sesame seeds and some green onion on top and it was perfect. (We had it with chicken satay.)
I found this a little bland as written, - but VERY easy. I changed it a little and added 3/4 tsp Tabasco, 1 tsp minced garlic, 2 tsp Sesame Chili Hot Oil, 2 Tbls rice wine vinegar and 1/4 tsp red pepper flakes, and I found it absolutely outstanding! Killer, in fact. I just put everything in the blender and it became smooth and creamy in an instant!
So fast and easy to make. A bit bland, but perks up in an instant: Skip the Hot Pepper sauce and add Hot Chili Oil (more authentic taste), a teaspoon of Seasame (or Peanut) oil, and add a bit more garlic. I've made this a few times, and prefer crunchy peanut butter over smooth for the base.
I am a Chinese and do lots of Chinese cooking at home. This recipe reminds me how my mom makes her peanut sauce. The only difference is she also puts a little vinegar. So I followed the recipe plus a teaspoon of vinegar and poured the sauce over stir fried fish. It tasted like my mom's cooking!
I am in the Philippines and had some of the locally made peanut butter at home, as well as the dregs of a container of chunky store-bought peanut butter. I used both to come up with my 1/2 cup, and heated up the water to get the rest of the peanut butter out of the container. Since the peanut butter I have is pretty sweet I skipped the sugar. I didn't have hot sauce, so I substituted 1/2-1 tsp. of cayanne pepper instead. I am a fan of garlic, so I used two cloves and added 1 tsp. powdered ginger and 1 1/2 Tbls. lemon juice. It was all very easy to put together and the previous reviews made it simple to personalize. The only thing that would have made it any better is if the seal hadn't given out on the food processor attachment to my blender! My hard-to-please Filipino hosts loved it.
Good stuff! Goes great with pork satay. I used coconut milk instead of water. I also added a little apple cider vinegar, a sprinkle of curry powder and the juice of half a lime. This makes the taste a little more complex than just PB and soy sauce.
Um, I don't have kids, but my girlfriend likes it! :)
Remember to mince up that garlic really well if you like a smooth sauce.
I used natural peanut butter. No hydrodgenated oil, yummy!
(Hydrodgenated oil is not natural and it is very bad for you!)
This is a great recipe. I also added minced ginger and substituted 3 Tbs Chili Pepper Sauce for the Hot Sauce (Chili Pepper Sauce is full of flavor, but not fiery)
* Percent Daily Values are based on a 2,000 calorie diet.
Best Peanut Sauce
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 199
** Calories from Fat: 146
Get healthier takes on your favorite between-meal snacks.
Get recipes that work for your busiest days.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
See how to make a simple no-cook peanut sauce.
See how to make traditional Japanese teriyaki sauce from scratch.
A traditional sweet and sour sauce for meatballs, tempura, egg rolls, and more.