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Creamy satay sauce topped with chopped peanuts, red pepper flakes, and fresh cilantro in a copper bowl

Classic Satay Sauce – Homemade, Easy & Crowd-Pleasing

There’s something magical about the rich, nutty aroma of satay sauce that instantly gathers everyone around the table.
This version, born out of a happy kitchen accident, has become a beloved staple in our house.
It’s made with pantry staples, comes together in minutes, and beats anything store-bought in both flavor and freshness.
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Prep Time 5 minutes
Cook Time 5 minutes
Servings: 6
Course: Condiment, Dip, Sauce
Cuisine: Southeast Asian-inspired
Calories: 110
Ingredients Equipment Method Video Notes

Ingredients
  

  • 1/2 cup creamy peanut butter (unsweetened preferred)
  • 1 tbsp soy sauce
  • 1 tbsp brown sugar
  • 1 tsp sesame oil (optional, adds depth)
  • 1 clove garlic, minced (or 1/2 tsp garlic powder)
  • 1/2 tsp grated ginger (or 1/4 tsp ground ginger)
  • 1 tsp rice vinegar or lime juice
  • 1/2 cup coconut milk (or water for a lighter version)
  • 1/2-1 tsp chili sauce or sriracha, to taste
  • Pinch of salt, to taste

Equipment

  • Small saucepan
  • Wooden spoon or whisk
  • Measuring cups and spoons
  • Grater (for fresh ginger)
  • Garlic press or knife (if using fresh garlic)

Method
 

  1. Warm It Up
    In a small saucepan over medium-low heat, combine the peanut butter, coconut milk (or water), and brown sugar.
    Stir gently until the mixture is smooth and well combined.
  2. Add the Flavor
    Stir in soy sauce, garlic, ginger, sesame oil, vinegar or lime juice, and chili sauce.
    Mix continuously until the sauce is creamy, heated through, and pourable.
  3. Taste & Tweak
    Taste the sauce. Too thick? Add more coconut milk or water, a tablespoon at a time.
    Need more heat? Add extra chili sauce. Too salty? Balance with a touch more brown sugar or honey.
    Satay sauce being stirred with a wooden spoon in a saucepan
  4. Serve or Store
    Remove from heat and serve warm as a dip or let cool and refrigerate.
    It will thicken slightly in the fridge but stays creamy and spreadable.

Video

Notes

Cooking Tips

  • Make It Creamier: Use full-fat coconut milk for a richer texture.
  • Adjust to Your Taste: This recipe is super forgiving—more spice, tang, or sweetness can all be dialed in.
  • Fresh is Best: Fresh garlic and ginger boost the flavor, but powders work in a pinch.
  • Storage: Store in an airtight container in the fridge for up to 1 week. Freeze for up to 3 months.