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This spicy-sweet Asian-inspired, Easy Peanut Sauce is super simple. Just throw everything (including the secret ingredient) in the blender, that's it!
I love having a jar of this delicious Easy Peanut Sauce in the fridge as it has so many uses. Hmmm... where should I start? First of all, if you enjoy serving a decently healthy appetizer to family and/or guests before dinner, this sauce makes a fabulous dipping sauce for veggies. I served this Easy Peanut Sauce recently with the array of vegetables below. A family member remarked that it made the veggies seem like candy!
Because the flavor of this amazingly easy peanut sauce is deliciously complex and a bit exotic, I like to look for fresh, interesting veggies in an array of colors and shapes (in lieu of the traditional carrot and celery sticks).
A few Asian veggies thrown in the mix are really fun with this delicious far east-inspired sauce. I use daikon radishes, sugar snap peas and baby bok choy, along with baby tomatoes, green onions, yellow squash, cucumbers and cauliflower.
One of my tricks to make a pretty veggie platter is to choose vegetables in two predominant colors, then add a variety of other hues.
Check out the picture above. Green and yellow are the predominant colors with red, white and purple thrown in for fun. When I'm arranging the produce assortment, I like to display matching colors opposite each other for pretty eye appeal.
Lots of other ways to use this Easy Peanut Sauce
How else to use this delicious condiment?
- Besides a wonderful dipping sauce for veggies, this Easy Peanut Sauce is fabulous with grilled chicken, pork, beef or seafood. Serve it in small individual bowls, or pass a larger bowl at the table.
- Just make sure to have plenty, as it will go fast! I know, because I've been serving it all summer with these Lemongrass Beef Skewers.
Here are a few more ideas:
- Use the sauce as a base for pizza. Spread a generous scoop over an unbaked crust. Top with shredded cheese, rotisserie chicken and red onion. Add chopped peanuts and cilantro just before serving. Delish!
- Tired 0f the same-old, same-old sandwiches? Try this Easy Peanut Sauce as a tasty spread.
- It also makes an incredible salad dressing - just whisk together ½ cup sauce with ¼ cup oil (any neutral flavored oil), 3 tablespoons rice vinegar and 2 teaspoons honey.
See why I love having a jar all set to go in the fridge?
If you've got 10 minutes, you can throw together a batch too. Just add all the ingredients to a blender container and give it a good whirl. That's it. Super easy peasy.
The secret ingredient
There's one ingredient you might not expect in an Asian peanut sauce. In combination with the other ingredients, it adds a touch of delicious complex flavor and beautiful caramel color.
What is it? Coffee. Yup, a splash of strong coffee is the secret. Any strong coffee will work, but you could also use a teaspoon of expresso powder and 3 tablespoons of water. Besides coffee, the ingredient list for this Easy Peanut Sauce includes peanut butter, soy sauce, fresh ginger (or ginger paste), brown sugar, garlic and chili garlic sauce (readily available in the Asian section of most grocery stores).
Make it!
Now that you know all the ins and outs of this Easy Peanut Sauce put it on your must-make ASAP list! Once you try it, it will go on your frequently flyer list!
Café Tips for making this Easy Peanut Sauce
- It's simple to keep all the ingredients on hand for this Easy Peanut Sauce. The only thing that you'll want to buy fresh, is the ginger, but I have a solution for that too! I keep a tube of ginger paste in my freezer. Ginger paste is ground up fresh ginger.
- You can find ginger paste in the produce section of most larger grocery stores. I often purchase it at Super Walmart and it works well in any recipe calling for fresh ginger. Just take it out of the freezer about 10 minutes before you want to use it, squeeze out as much as you need, then return it to the freezer.
- The amount of water you'll need will depend on how thick you want your peanut sauce. I would start with ¼ cup and add more as needed.
- Sometimes, after refrigerating, the sauce can thicken a bit. Just whisk in a little extra water (not too much) till you get to the consistency you like.
- I love to add a few fresh herbs to my veggies platters for a pretty presentation.
Thought for the day:
Do not be anxious about anything,
but in every situation,
by prayer and petition,
with thanksgiving, present your requests to God.
And the peace of God,
which transcends all understanding,
will guard your hearts and your minds in Christ Jesus.
Philippians 4:6-7
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5 Minute Easy Peanut Sauce
Ingredients
- 1 cup creamy peanut butter
- 3 tablespoons soy sauce
- ¼ cup rice vinegar
- 3 tablespoons finely grated fresh ginger
- 5 tablespoons dark brown sugar
- 3 medium cloves garlic
- 2 teaspoons ground coriander
- 2 teaspoon chili garlic sauce
- 3 tablespoons strong brewed coffee , optional - you can sub water if preferred
- 6-8 tablespoons water, maybe a bit more
Instructions
- Combine all ingredients except water in a blender or food processor. Blend until creamy and smooth. Add 5 tablespoons water and blend again. Add more water until desired consistency is reached.
Nutrition
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Hi Chris -
I plan to make this for a potluck and I want to duplicate your beautiful presentation if I can. I think I should blanch some of the veggies, especially the cauliflower. Do you think the purple cauliflower would lose its pretty color when I blanch it? I want to keep the vibrant color no matter what.
Thank you,
Linda
Hi Linda, you don't need to blanch the veggies. People expect them to be raw. If you decided to blanch them, I would do a super quick plunge then have an ice water bath ready, drain well and spread them out on a large, clean towel. The cauliflower will stay pretty.
Got it, thanks.
Deliciouss, easy, a winner! I use it on roasted veggies with rice. Also use the salad dressing daily: spinach, toasted seeds, celery, sliced pear or other fruit, and seitan. Crazy good! Thank you!
Awesome! Thanks for letting us know, Jan!
I'm so looking forward to trying your Asian-inspired dishes for my sons during the Christmas holidays, Chris.
This will make a beautiful table for all of us to enjoy!
Enjoy, Julie!
Hello, just wondering if are making this sauce with natural peanut butter or the regular type.
Hi Ann, I use regular peanut butter but I think natural would also probably work. You might have to mix it just a bit longer to get the oil to incorporate.
I absolutely love this sauce and whenever I serve it someone always asks for the recipe. I was jist wondering how many days would a jar last in the fridge?
That's great, Maria! It will last about a week in the fridge.
Hi this sounds so good ! better than the quickie Asian one I use , Do You think this could be pressure canned for longer shelf life?
Hi Diane, I'm honestly not sure if this would be safe for canning but it does freeze well!
Hi Chris! I'd love to try this on the rotisserie chicken (suggested word was...child, for heaven's sake 🤯🤔) you described. What type of cheese would you suggest using?
Thanks, and Happy Thanksgiving to you and yours.
We Canadians celebrated Turkey Day over a month ago, so the mayhem is over, for now .
Hi Terry, I like to use Gouda cheese for this pizza, either smoked or regular but Fontina, Mozzarella, Monterey Jack, or a combination of any of these cheeses.
Another winning recipe!
It's been hot here for a few days so I was looking for a light dinner idea that did not require turning on the oven or stove. Whipped up a batch of this sauce with veggies & tortilla chips and what a hit! Delicious, satisfying and, of course, super easy. It made for a great light summer supper with a jar-full left over for later in the week when the weather cools and we can use it as a dip for chicken.
Thanks for another delightful recipe!
Awesome! So glad you enjoyed this, Rhondi!
How long can I keep it for in the fridge?
I think about a week, Robyn.
Have you by chance tried almond butter instead of peanut butter? I have a friend coming who is allergic to peanuts.
Thanks
Hi Carol, I haven't tried almond butter but I think it would be delicious!
Love it! I think the fresh ginger and coffee make it amazing. Thanks for the recipe.
Thanks, Carol!
Strong coffee recommended, I used Cafe Du Monde (coffee and chicory) I use this to make Ca Phe sua da (Vietnamese iced coffee). The coffee didn't break down and is overpowering all other flavors. any recommendations?
Hi Raven, I would not recommend using chicory coffee as the flavor is not the same as coffee. By "strong" coffee, it means concentrated rather than a strongly flavored coffee. I will clarify the recipe to make that more
The one thing I could suggest is making another half batch without any coffee so that the chickory flavor would be downplayed. I will clarify the recipe to make that more clear.
Thank you Chris =]
I used Nespresso espresso with great results. I refrained from adding any extra water because I was concerned about drips on my carpet/coffee table. Used tiny “silver” plastic spoons from Dollar Tree. Worked great. THE PIECE DE RESISTANCE …the combo of sauce with Granny Smith apple slices! Thanks Chris, this was a hit.
Awesome! Thanks for letting us know, Joyce!
Quick, simply, and tasty, everyone loved this sauce
This was outstanding! I served it with the vegetables that you showed in the photo.
Wanted to make this sauce but living in Spain, ingredients very hard to find, I can't find garlic chili sauce, can I add fresh/dried chilliest and fresh garlic instead. Love your recipes but sourcing ingredients difficult!!! Lynda
Hi Lynda, do you have Sriracha available where you live? You could use that but dried chilies and a little extra garlic would also work.
Appreciate you replying. Never heard of Sriracha but will look out for it!! If all fails chillis and garlic. Thank you, made Parmesan crisps yesterday, they went down a treat!! Lynda
Thanks Lynda, hope you enjoy the peanut sauce as well!
You do know your colors, the platter looks amazing. I would love to try this sauce, I actually love anything made with peanut butter, but I don't think I have ever made anything similar with it. I sometimes have it in an Asian restaurant but it never looks as good as yours and I am sure the "secret" ingredient there is rather monosodium glutamate and not coffee. 🙂
Made this. So good I could drink it, but gotta save some for hubby. 😊
Haha, I love it! 🙂 Thanks for letting us know!
I am so intrigued by this sauce and the purple cauliflower. What a beautiful tray!
Just made it..ready to drink it ..lol.. GREAT!
Haha, you make me laugh Monique! ENJOY!
This is the perfect sauce for summer nights and I love your pretty veggie platter!
I can't wait to try this for our next family go-together, Chris! Never would have thought of adding coffee but love the idea 🙂 Beautiful pics!
Oh yum Chris, I love peanut sauce, and how interesting to use on a pizza, I can't wait to try that!!! And I LOVE the ginger paste freezer tip! I just shared that with my husband and he immediately went to the fridge and put the paste in the freezer~thank you!
I make this all the time but I never thought or heard of coffee. I will give it a try.
I love peanut butter 🙂 This sauce sounds so delicious!
Thanks so much..it looks fantabulous..right up my allée:)
I'd make a quadruple batch of chicken satay so I could devour them with your peanut sauce! Coffee is definitely a surprise ingredient! I'm dying for a taste.
This sauce with the lovely vegetables will be a wonderful addition to our neighborhood Summer Sip and Savor gathering.
That's awesome Qnancy, hope everyone enjoys it!
Thanks for this Chris, can't wait to try. How long will the sauce stay fresh for in the fridge?
You're welcome! The sauce should be good for at least a week in the fridge.
I'm so glad you told us all the uses for this, because I am not creative! And what a LOT of uses!this should be in the fridge all the time!
I could eat this peanut sauce on just about anything! What a beautiful presentation and delicious appetizer. Pinning!
I love peanut sauce on everything and so handy to always have some in the fridge with this easy recipe!
Awesome! The sauce is easy peasy and the whole veggie platter is stunning, Chris.
Thanks so much Angie, there are so many fun veggies to choose from!