Holländische satay sauce

Hem / Mat, Dryck & Näring / Holländische satay sauce

Control over texture (from chunky to smooth). The secret lies in blending freshly toasted peanuts with a fragrant paste of aromatics like garlic and lemongrass, then gently simmering it all with creamy coconut milk, a splash of soy sauce, and a perfect balance of sweet and tangy notes.

holländische satay sauce

It was actually because we ran out of dipping sauce for our chicken skewers, and I didn’t feel like heading to the store. Good for a quick sauce.Can lack the deep, toasty flavor. Palm sugar has a lovely caramel note.

  • Sour: Tamarind paste is essential for the signature tangy finish. Add the garlic, shallot, galangal/ginger, lemongrass, and chilies.

    It’s the dip that makes plain grilled chicken a dinner win.

    My kids now request “that peanut sauce” regularly. Traditionally paired with grilled meats on skewers (called satay), the sauce typically includes ground peanuts, coconut milk, spices, and a touch of sweetness.

    While many modern versions use peanut butter for convenience, the authentic flavor profile remains intact—deeply nutty, slightly spicy, and laced with garlic and lime.

    This sauce is more than just a dip.

    A splash of lime juice can also work if you don’t have tamarind.

  • Spicy: Fresh or dried chilies provide the heat. If it becomes too thick, add a splash of warm water to thin it to your desired consistency.

    Step 5: Taste and Adjust
    Taste the sauce. Cook for 30 seconds to release the aromas.

  • Mix Base: Lower the heat and add peanut butter and coconut milk.

    Forget those overly sweet, one-dimensional sauces from a jar. May contain added sugar/salt. Stir until the peanut butter melts and fully combines with the coconut milk, forming a creamy base.

    Step 4: Season and Simmer
    Add soy sauce, brown sugar, and lime juice. This recipe is your starting point for endless delicious meals.

    Now that you have the ultimate guide, I encourage you to get into the kitchen and give it a try this week.

    You might need to scrape down the sides a few times.

  • Cook the Sauce: Pour the spice paste back into the skillet and cook over medium heat for 2-3 minutes until it’s very fragrant and the oil starts to separate slightly. Whether you’re grilling meat skewers, building a noodle bowl, or prepping a veggie platter, satay sauce adds that perfect final touch.

    Simple ingredients, easy steps, and an incredible payoff—this is a sauce you’ll make again and again.

    By using fresh ingredients and understanding how to balance the core flavors of salty, sweet, sour, and spicy, you can craft a peanut sauce that’s infinitely better than anything from a jar. Thaw in the refrigerator overnight before reheating.

    You Might Also Like:What to Eat with Peanut Satay: Your Definitive Pairing Guide

    Conclusion

    Creating authentic, restaurant-quality satay sauce at home isn’t just possible—it’s a simple and deeply rewarding process.

    Traditionally used in Southeast Asian cooking, this peanut-based condiment is now beloved around the world for its creamy texture and balance of sweet, savory, and spicy flavors.

    Perfect for dipping grilled skewers, drizzling over rice bowls, or serving alongside vegetable platters, this homemade Satay Sauce Recipe captures the essence of the original dish—without needing a trip to your favorite takeout spot.

    For a smoky heat, try adding a pinch of dried chili flakes or a dash of your favorite chili oil when serving.

  • For a Milder Sauce: Use only half a chili and be sure to remove the seeds, which hold most of the heat.

    • Troubleshooting Common Satay Sauce Problems

    Even seasoned cooks run into issues sometimes. Made in just 15 minutes, it’s the perfect peanut-based condiment for skewers, noodles, veggies, and more.

    1. Heat Aromatics: In a small saucepan over medium heat, warm the peanut oil.

      Add more coconut milk or water, a tablespoon at a time.