Peanut Dipping Sauce
  • 1 cup wine – for the cook
  • 1 1/2 cups fresh dry roasted, lightly salted peanuts*
  • 1/2 cup water
  • 2-3 cloves minced garlic
  • 2 teaspoons sesame oil
  • 2 Tablespoons brown sugar
  • 3-4 Tablespoons soy sauce
  • 3 Tablespoons lime juice
  • 2 teaspoons Thai chili sauce (or more to taste)
  • 1/2 cup coconut milk
  • (Photo:
  1. Place all ingredients in a blender or processor and blend/process until smooth.
  2. Add a little more water or coconut milk if you prefer a thinner sauce.
  3. Adjust to taste, adding more chili sauce if you want it spicier or more lime if it’s too salty. If you prefer it sweeter, add a little more brown sugar.
  4. Serve at room temp as a dipping sauce.
  5. *If you can’t find lightly salted peanuts you can use salted peanuts but you may want to consider using a low sodium soy sauce.
  6. Note- sauce will thicken a bit after being made, so thin with water or coconut milk if needed. Keeps for a couple of weeks in the refrigerator or can be frozen.
From the Sauce du Jour Kitchen For the Thai Cuisine Cooking Class - 101 I played with this recipe a bunch until I finally got it like I liked it. I think the fresh peanuts (instead of peanut butter) are what sets it apart from other peanut sauces that I've had. Also at the last minute I decided to add the coconut milk and find it to be a nice addition. Many peeps have told me it's the best Peanut Sauce they've had!