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Peanut Sauce

Amy Albert

Yield: Yields about 1-1/2 cups, enough for 1 pound of meat.

Use this sauce for the satay. I’ve given a range for the spice, so if you like a mild amount of heat, start at the low end and work up from there. Pounding the paste in a large mortar and pestle will result in the most integrated sauce, but a food processor works, too.


  • 10 to 15 dried chiles de árbol, seeded (or 1/2 to 1 tsp. cayenne plus 1/4 to 1/2 tsp. crushed red pepper flakes)
  • 1 tsp. kosher salt
  • 1 Tbs. minced garlic
  • 1 medium shallot, minced
  • 1 stalk lemongrass (hard outer leaves, tough stem, and green tops removed), minced (to yield about 1/3 cup)
  • 1 Tbs. minced fresh ginger or galangal
  • 1 Tbs. red miso (optional)
  • 3 Tbs. vegetable oil
  • 1/2 cup creamy peanut butter
  • 2 Tbs. granulated sugar
  • 1 to 2 Tbs. fish sauce
  • 1/3 cup hot water; more if needed
  • 2 to 3 Tbs. fresh lemon juice

Nutritional Information

  • Nutritional Sample Size per Tbs.
  • Calories (kcal) : 50
  • Fat Calories (kcal): 40
  • Fat (g): 4.5
  • Saturated Fat (g): 1
  • Polyunsaturated Fat (g): 1.5
  • Monounsaturated Fat (g): 1.5
  • Cholesterol (mg): 0
  • Sodium (mg): 160
  • Carbohydrates (g): 3
  • Fiber (g): 0
  • Protein (g): 1


  • If using chiles de árbol, put them in a bowl, cover with boiling water, and let soften, about 30 minutes. Drain and mince.
  • Food processor method: Combine the salt, garlic, shallot, chiles (or cayenne and red pepper flakes), lemongrass, ginger (or galangal), red miso (if using), and vegetable oil, and purée until smooth. Transfer to a bowl and set aside, or store chilled in a sealed container (the paste will keep for a week). Finish following the instructions below.
  • Mortar and pestle method: Pound the salt and garlic with a pestle to a fine paste. One at a time, add the shallot, chiles (or cayenne and red pepper flakes), lemongrass, ginger (or galangal), and red miso (if using), adding each item only after the preceding one has been incorporated. Add the oil slowly, pounding to make a smooth emulsion. Transfer to a bowl or store as above. Finish following the instructions below.
  • Finish the sauce: Up to two days before serving, heat a large skillet briefly over high heat. Add the paste and stir-fry until fragrant, about 30 seconds. Reduce the heat to low; add the peanut butter, sugar, and fish sauce; blend well. Whisk in the hot water, a tablespoon at a time, until the sauce has the consistency of thick soup. Turn off the heat and add the lemon juice. The sauce will look separated; this is fine. Taste for a balance of salty-sweet-tangy and correct the seasonings if you like. (To reheat, warm in a saucepan over low and then add lemon juice and warm water to thin if necessary.) Transfer to a bowl to serve.


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Reviews (4 reviews)

  • whatscooking | 09/22/2021

    This is such a delicious sauce for anything. It's the only peanut sauce I want to make.

  • User avater
    grreen007 | 12/17/2013

    This is delicious! I want to put it on everything!

  • elisebuck | 07/13/2011

    One word. Incredible. 'Nuff said!

  • Kit_cooking | 06/14/2010

    This is the best recipe for Peanut Sauce for Satay I've ever tried--And I have tried many. It rivals the best we've eaten anywhere due to the complexity of its flavors. We used the least amount of cayenne listed and it was perfect for us. Highly recommended.

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