Easy Peanut Satay Sauce

    25 minutes

    This is the sauce I make whenever I serve satay. Use either smooth or chunky peanut butter for different textures.

    81 people made this

    Serves: 5 

    • 275g organic peanut butter
    • 1 cup (250ml) hot water
    • 100ml distilled cider vinegar
    • 4 tablespoons soy sauce
    • 4 tablespoons treacle
    • 1 teaspoon chilli powder

    Preparation:10min  ›  Cook:15min  ›  Ready in:25min 

    1. In a small saucepan, whisk together peanut butter and water over low heat. Stir in vinegar, soy sauce, treacle and chilli. Heat through, but do not simmer or boil in order to avoid curdling.

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    Reviews in English (70)


    This was so fast and delicious. I substituted honey for the molasses, because I didn't have any molasses. It didn't seem as delicate as indicated regarding heat. I halved the recipe, and still had enough left over to keep in the fridge for 3 days, served it with lo mein, carrots, spinach and dry scallops, after doing the initial stir frying in peanut oil. One of the quickest, most versatile recipies I've ever used. I've also served it as sauce for salmon: fabulous!  -  22 Dec 2002  (Review from Allrecipes USA and Canada)


    perfectly easy. perfectly balanced. yeah, you could add this, that and the other to taste. however, it really is perfect as is. well, i did do something slightly different. i did half molasses, half brown sugar (the splenda brown sugar stuff) and it was juuust right. really, really yummy.  -  14 Mar 2008  (Review from Allrecipes USA and Canada)


    I was looking for a simple peanut sauce for satays - for a wedding we're helping with last weekend. I found it, and I love it!!! Thanks. I generally made as directed, halving the cayenne and adding 2t crushed ginger and 2t crushed garlic. I used the full amount of vinegar and loved it, as did all the guests. I love vinegar in general, but I got the impression everyone else did too, so I'm not sure what to say about some of the other reviews. Maybe know your own vinegar preferences, and start with half and adjust to your personal taste I guess.  -  14 Aug 2008  (Review from Allrecipes USA and Canada)