At every barbecue party in the Netherlands there is a bowl with peanut sauce on the table. And did you know that you make the best peanut sauce yourself with peanut butter? Of course you knew that.
With us the sauce is usually gone before the grilled meat gets on the table. That’s because there is always sliced bread next to the sauce. But this sauce tastes especially great with satay, and with fries.
The best tip we can give you is to immediately add the grated garlic to the oil while the pan is still heating up. The garlic gets the time to absorb into the oil before it has a chance to burn. When the oil is warm, you ad the shallot.
Finally, the peanut butter and water are added. Don’t forget the water. The peanut butter is nice and thick and must be diluted. You do this while continuing to stir the peanut butter to prevent scalding. If the sauce is still too thick, a little more water is added. If the sauce is too thick, let it simmer gently.
To give the peanut sauce a little more kick, we always add a good amount of sambal. If you want the peanut butter really nice and hot, you can use a tablespoon of sambal oelek. This peanut sauce became family-friendly so we opted for 2 teaspoons of sambal manis. This immediately made the sauce a little sweeter.
- 250 grams of peanut butter
- 1 tbsp sunflower oil
- 1 grated clove of garlic
- 1 finely chopped shallot
- 1 tbsp fish sauce
- 2 tsp brown sugar
- 120 ml of water
- 2 tsp sambal manis
- Put a frying pan on the stove and add the oil and the grated clove of garlic while the pan is heating up. When the oil is warm, the shallot can be added.
- When the shallot has become transparent and soft, the fish sauce and brown sugar can be added. Stir well.
- Spoon the peanut butter into the pan and the water while stirring well. Add just as much water to thin the sauce to your liking.
- If the sauce is the right thickness, the sambal can be added.