Ingredients:

  • 120 g (1/2 cup) Smooth Natural Peanut Butter
  • 120 - 180 mL (1/2 - 3/4 cup) Hot Water (or low-sodium broth)
  • 60 mL (1/4 cup) Hoisin Sauce
  • 30 mL (2 Tbsp) Low-Sodium Soy Sauce (or Tamari)
  • 15 g (1 Tbsp) Packed Brown Sugar
  • 15 mL (1 Tbsp) Fresh Lime Juice
  • 15 mL (1 Tbsp) Rice Vinegar (unseasoned)
  • 5 - 10 g (1 tsp or to taste) Chili Garlic Sauce (e.g., Sambal Oelek)
  • 30 g (2 Tbsp) Roasted Peanuts, coarsely chopped (for garnish)

Instructions:

  1. Combine Wet Base: In a small saucepan, whisk together the peanut butter, hoisin sauce, soy sauce, and the minimum amount of hot water (120 mL / 1/2 cup) until a thick, uniform paste forms.
  2. Heat Gently: Place the saucepan over medium-low heat. Continue stirring constantly until the mixture warms and begins to loosen, about 2 minutes. Do not allow it to boil.
  3. Incorporate Flavorings: Stir in the brown sugar, lime juice, rice vinegar, and chili garlic sauce. Ensure the sugar dissolves completely within 60 seconds of stirring.
  4. Adjust Consistency: If the sauce is too thick for dipping, slowly incorporate the remaining hot water (up to 60 mL / 1/4 cup) until the desired consistency is reached (it should coat the back of a spoon lightly).
  5. Taste and Finish: Remove the saucepan from the heat. Taste the sauce and adjust the flavor balance—add a dash more lime for brightness or chili for heat, if desired.
  6. Cool and Serve: Transfer the sauce to a serving dish and allow it to cool slightly, as it will thicken further upon cooling. Garnish generously with the chopped roasted peanuts just before serving with spring rolls or satay.