Thai-Style Peanut Dipping Sauce
This sauce relies on the friction between creamy peanut butter, salty lime juice, and heat. You whisk it cold until the solids dissolve into a glossy, pourable consistency that clings to vegetables and skewers alike without needing a stove.
Consistency is a living thing.
The sauce will thicken significantly as it sits. Keep a splash of warm water nearby to adjust the texture right before serving.
- small mixing bowl
- wire whisk
- measuring spoons
What goes in.
- 1/2 cupcreamy peanut butter, unsweetened
- 2 tbspsoy sauce or tamari
- 1 tbspfresh lime juice
- 1 tbsphoney or brown sugar
- 1 tsptoasted sesame oil
- 1 tspchili garlic sauce or sriracha
- 3-4 tbspwarm water
Whisking against the thickness
Add the warm water one tablespoon at a time. The mixture will look broken and clumpy at first, but keep whisking until the oils pull back into the paste, resulting in a smooth, opaque finish.
The method.
Combine the base
Add the peanut butter, soy sauce, lime juice, honey, sesame oil, and chili sauce into your bowl.
Incorporate the water
Pour in the first tablespoon of warm water. Whisk vigorously. Add the remaining water one tablespoon at a time until you reach the desired coating consistency.
Adjust
Taste for balance. If it needs more punch, add a drop more lime. If it is too sharp, add a pinch more sugar.
Other turns to take.
Crunchy
Use chunky peanut butter and fold in finely crushed roasted peanuts at the end for added texture.
Aromatic
Grate a half-inch of fresh ginger or a single clove of garlic into the base for a sharper bite.
When it doesn't go to plan.
Use standard, commercial peanut butter rather than natural 'oil-separation' varieties to ensure the sauce stays emulsified.
Warm the water to roughly 110°F to help melt the peanut butter fat, which makes mixing easier.
Store in a glass jar in the refrigerator for up to one week; it will firm up like solid butter when cold.
The ones that keep coming up.
Why does the sauce get thick in the fridge?
The fats in the peanut butter solidify when cold. Simply stir in a teaspoon of warm water to loosen it back up before serving.
Can I heat this sauce?
It is designed to be eaten at room temperature or chilled, but it can be warmed gently over very low heat if you prefer it with grilled meat.
How real cooks make it.
No one’s shared their version yet. Be the first to put your kitchen on the map.
Cook this your way?
Share your version — your steps, your story. We’ll feature it right here.
Add your recipe