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Peanut Sauce Proportions

t
TX_Mommy Feb 25, 2013 10:34 AM

I saw a peanut sauce in the grocery store but want to make it at home since I have the ingredients already. The ingredient list on the bottle was as follows, in order:

Peanut Butter
Soy Sauce
Vinegar
Sesame Oil
Sherry
Garlic
Cornstarch

If I use a cup of peanut butter, can anyone of you please estimate the amounts of the other ingredients? I'm clueless.

  1. Davwud Feb 25, 2013 10:42 AM

    I've made it at home and to taste. Really just messed around with stuff until I was happy with it. So no, no I can't give proportions. My advice would be to just wing it.

    Mine had fewer ingredients one of which was hoisin. Which I would recommend.

    It was mostly peanut butter and hoisin with (I think) mirin and sriracha helping to round things out.
    Chopped peanuts on top is a nice touch too.

    DT

    1. westsidegal Feb 25, 2013 01:56 PM

      unless you are using natural peanut butter (the kind that separates), i'd skip the cornstarch.

      interesting that there was no ginger in that recipe.

      i wing it too.

      for the vinegar i use the unseasoned rice vinegar.
      i don't use sherry at all

      agree with Davwud that chopped peanuts on top enhances it and also like him/her i use sriracha.

      next time i'll try adding the hoisin that s/he recommends too.

      2 Replies
      1. re: westsidegal
        Davwud Feb 25, 2013 02:18 PM

        Davwud is a he

        DT

        1. re: westsidegal
          iL Divo Apr 24, 2013 02:08 PM

          "I don't use sherry at all"

          yah, I don't even own sherry but I do keep sherry vinegar in the kitchen store. could prob sub that with the sherry but less and omit the vinegar.

        2. pinehurst Feb 25, 2013 02:14 PM

          Totally agreed on winging it--taste as you go. I prefer chunky PB, and don't use sesame oil. I do used crushed garlic, soy, vinegar (believe it or not, I've used malt vinegar with success) and hoisin with whatever hot sauce I have on hand (usually sriracha, but I've used Frank's and Cholula).

          1. Antilope Feb 25, 2013 02:15 PM

            This is an adaptation of an old Sunset Magazine recipe from the 1980's. It's our go to peanut sauce:

            Thai Style Peanut Dipping Sauce

            4 tablespoons peanut butter
            2 tablespoons salad oil
            4 tablespoons soy sauce
            4 tablespoons granulated sugar
            4 tablespoons distilled vinegar
            1 teaspoon toasted sesame oil
            2 teaspoons hot chili sauce, Sriracha
            1/8 teaspoon ground coriander

            Combine ingredients. Mix well with whisk.

            Serve over warm or cold pasta, rice, hot or cold noodles,
            pot stickers or as a spring roll dipping sauce. Or over
            a chicken salad.

            1 Reply
            1. re: Antilope
              iL Divo Apr 24, 2013 02:10 PM

              ^^^ooooh ooooh ooooh^^^

            2. splatgirl Feb 25, 2013 03:47 PM

              My favorite:
              http://www.epicurious.com/recipes/foo...

              1 Reply
              1. re: splatgirl
                iL Divo Apr 24, 2013 02:12 PM

                gosh I love it when I have all the ingredients on hand :)

              2. iL Divo Apr 24, 2013 02:07 PM

                now this is giving me the idea of Thai chicken with peanut sauce for tonights' dinner, hum...................

                1 Reply
                1. re: iL Divo
                  iL Divo Apr 25, 2013 11:26 PM

                  I didn't measure, I usually don't measure anything.
                  I didn't have all that much chicken in the freezer so the amount of sauce didn't have to be a lot.
                  ingredients used:
                  soy
                  hoisin
                  sesame oil
                  creamy pnut butter
                  red wine vinegar
                  sugar
                  salt
                  red pepper flakes
                  garlic

                  it was mild and didn't take your face off with any overbearing flavors, quite good, I was pleased

                2. s
                  sparky403 Apr 25, 2013 12:05 PM

                  I don't have the time to search now - but there are a few recent threads on this topic - pretty close to the advice below.

                  I do recommend Chunky PB - at least I like it better.

                  1. weezieduzzit Apr 25, 2013 12:22 PM

                    Interesting how differently everyone makes it!

                    I start with a can of coconut milk or coconut cream and add a huge spoon or two of crunchy peanut butter, a big glob of sweet chili sauce, a splash of fish sauce, a splash of soy, sriracha or sambal oelek or something else hot and go from there, adjusting to taste.

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