Far East Peanut Dipping Sauce

Chunky peanut butter meets sesame oil, Thai chili paste, and soy sauce in a no-cook dipping sauce that comes together in 15 minutes. The mayonnaise stirred in at the end gives it a creamy, smooth body that straight peanut butter sauces lack.

Building the sauce in stages is key. Blend the peanut butter with sesame oil first to loosen it, then work in the chili paste and cayenne before adding the soy-vinegar mixture. This layered approach prevents lumps and distributes the heat evenly throughout.

Rice vinegar adds a clean, sharp tang that balances the richness. Without it, the sauce would be all fat and salt with nothing to cut through.

Serve it at room temperature with beef satay, shrimp, snow peas, or sesame crackers.

Chef Tips

• Use natural chunky peanut butter for the best texture. The peanut bits give each dip some bite.
• Adjust the heat by increasing or decreasing the chili paste and cayenne. Start with less and taste as you go.
• If the sauce thickens as it sits, thin it with a splash of warm water until it reaches dipping consistency.
• This keeps refrigerated for up to a week. Bring to room temperature and stir before serving since it firms up when cold.

Variations

• Coconut peanut sauce: Replace the water with coconut milk for a richer, Thai-style dip.
• Ginger lime version: Add grated fresh ginger and lime juice instead of rice vinegar for a brighter, more aromatic sauce.