Easy, Everyday Peanut Sauce

I think everyone should have an easy, go-to peanut sauce recipe somewhere in their stack of cookbooks and recipe cut-outs. It really is such a versatile condiment: keep it quite thick, and you’ve got a great paste to add to curries and sauces, loosen it up (adding a bit of water or coconut milk) and you’ve got a tasty dipping sauce, go even further and you’ve made the world’s tastiest salad dressing!

This peanut sauce recipe has a handful of ingredients only and can be adapted to fit your tastes. We like ours with a hefty spice-kick to it, so we are extra generous with the red chilies. If you’re not that fond of really spicy foods, you can leave the chilies out, or just add a pinch of dried red chili flakes, and still have a great-tasting peanut sauce!

ClimbEatCycleRepeat.com | Everyday peanut sauce

This sauce has it all – slightly sweet, slightly salty and full of yummy peanut goodness! And if you want to eat it by the spoonful, I won’t judge 🙂

ClimbEatCycleRepeat.com | Everyday peanut sauce

Stay tuned for the best food to pair this peanut sauce with!

Easy, Everyday Peanut Sauce
Nutrition Information
  • Serves: 2 cups
  • Serving size: 1 tbsp
  • Calories: 45
  • Fat: 3.4 g
  • Saturated fat: 0.7 g
  • Carbohydrates: 2.8 g
  • Sugar: 1.5 g
  • Sodium: 37.5 mg
  • Fiber: 0.4 g
  • Protein: 1.5 g
  • Cholesterol: 0 mg
Recipe type: Condiments
Prep time: 
Cook time: 
Total time: 
  • 2 cloves garlic
  • 3-inch piece fresh ginger, peeled
  • 1 lime, juice + zest
  • 2 to 4 Thai red chilies, or 2 tsp red chili flakes (optional)
  • 2 tbsp pure maple syrup
  • 2 tbsp low-sodium soy sauce (or tamari)
  • 1 tbsp rice vinegar
  • 2 tsp toasted sesame oil
  • ¾ cup natural peanut butter, crunchy or smooth
  • Handful of fresh cilantro
  • Water, to thin
  1. Whiz everything in the food processor.
  2. Add water to thin to your desired consistency, keeping in mind that the peanut sauce will thicken in the fridge.
  3. Store in the fridge.
This sauce will last in the fridge for a few weeks.


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