Several Asian cultures make a version of peanut sauce. This one may not be the most authentic, but it’s really, really good. Serve it as a dipping sauce, over cold noodles, tossed in a salad, or with our summer rolls.
What to buy: Look for hoisin sauce and chile-garlic paste in the Asian section of your supermarket. For the chile paste, we prefer the one made by Huy Fong Foods (with the rooster on the jar!).
We like to use natural peanut butter in this recipe. If you use the conventional kind, omit the sugar called for below.
Game plan: You can make this sauce a day ahead. Just keep it refrigerated in a covered container. Let it sit for a bit at room temperature before serving.
- Yield: About 1 1/2 cups
- Difficulty: Easy
- Total: 5 mins
- 3/4 cup natural-style creamy peanut butter
- 1/4 cup plus 2 tablespoons water
- 3 tablespoons hoisin sauce
- 2 tablespoons freshly squeezed lime juice (from about 1 1/2 medium limes)
- 4 1/2 teaspoons soy sauce
- 1 tablespoon granulated sugar
- 2 1/4 teaspoons chile-garlic paste
- 1 medium garlic clove, mashed to a paste
- 1/2 teaspoon toasted sesame oil
Whisk all of the ingredients together in a medium bowl. Store covered in the refrigerator until ready to use. Whisk again before serving.