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
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 (recipe coming up next!)
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 1/2 cup sauce with 1/4 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).
I’d tell you to make a batch of this Easy Peanut Sauce ASAP, so you’ll be ready for the Lemongrass Beef Skewers post later this week. But I have a feeling (from experience), it probably won’t last that long! Then again, go ahead and make it, because if it’s gone you can whip up another batch for the beef, in no time flat! Enjoy!!
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 1/4 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.
- 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
- 6-8 tablespoons water maybe a bit more
- 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.