Every chicken satay needs this satay peanut sauce!
Especially when you see how simple and quick this recipe is. It is super delicious really. You can also eat this as a peanut dipping sauce and more. Are you ready to learn how to make this peanut sauce for satay? Join me in the Bistro kitchen!
This sauce is Asian and you can find it all over from Indonesia, Malaysia or Vietnam. You can also find satay sauce in China but that doesn’t contain milk.
You can make this sauce with coconut milk but you can easily substitute it for regular milk. This will work just fine as well.
Just like Pecel which is a variation to peanut sauce, I love to make my sauce spicy. You can add fresh chili peppers or hot sauce.
But no worries if you do not like it hot you can keep it moderate or just leave it out. It is your sauce so you decide what you like best.
This sauce doesn’t need any head to be the best sauce ou ever tried. To complete your sauce drizzle some fried onions on top and you have a great dip.
Instead of using peanut butter you can also ground fresh peanut in your kitchen machine. This will take about half a minute.
Just take out the amount you need to make a peanut sauce and keep on grinding then the remainder will turn into peanut butter.
Satay peanut sauce ingredients
To make this peanut sauce recipe you need about a handful of ingredients. Put the following ingredients on your grocery shopping list:
- Peanut butter
- (Coconut) milk
- Sweet soy sauce
- Brown sugar (optional)
How to make satay sauce
To make this peanut sauce recipe start with a small saucepan. Add the milk and the peanut butter and warm gradually.
Do not bring the milk to the boil. Keep stirring to combine the peanut butter through the milk.
When the peanut butter has dissolved you can add the sriracha and soy sauce. Again stir it through the sauce.
Now add the water and stir into a smooth sauce.
If you want your sauce a little sweet, add the brown sugar and keep on stirring until it the sauce is thick and consistent.
If the sauce is too thin let the sauce simmer of the sauce is too solid add a bit more water. Your satay sauce is ready to serve.
The best uses for peanut satay sauce
Basic satay sauce can be used for a lot of different purposes. Take a look at what you can eat satay sauce with:
- Sauce – for chicken, shrimp or beef satay, Asian noodles or even on crispy oven fries
- Dip sauce – eat this sauce with prawn crackers or as an easy peanut sauce for spring rolls
- Salad dressing – drizzle on an Asian salad like Gado Gado
How long does satay sauce last?
You can easily keep satay peanut sauce for up to 1 week. Put the sauce in an airtight container or in a bowl covered with foil.
- Fridge – store the peanut sauce in the fridge
- Freezer – you can also keep this sauce in the freezer. Put in a freezer-friendly container
When frozen thaw before use. Reheat in the microwave or over low heat in a small saucepan on the stovetop.
If your sauce is too thick, whisk in more water or add (coconut milk) until the desired consistency.
Have fun making this healthy peanut sauce!
- 1/4 cups peanut butter
- 1/4 cup milk
- 1 tablespoons sriracha
- 1 tablespoon sweet soy sauce
- 1-2 tablespoons water (more if needed)
- 1 teaspoon brown sugar (optional)
- Put the peanut butter, milk in a saucepan and warm gradually. Do not bring the milk boil.
- Stir the peanut butter through the milk. When the peanut butter has dissolved add the sriracha and soy sauce.
- Add the water and stir into a smooth sauce.
- If you want your sauce a little sweet add the brown sugar
- Keep on stirring until it the sauce is thick and consistent.
- If the sauce is to thin add more peanut butter or let the liquids in the sauce evaporate.
- Is the sauce too thick add a bit of water about 1 tablespoon at a time.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 81 Total Fat: 6g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 1mg Sodium: 236mg Carbohydrates: 6g Net Carbohydrates: 0g Fiber: 1g Sugar: 3g Sugar Alcohols: 0g Protein: 3g