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Satay Sauce

Satay Sauce

I don’t know about any of you but to me, Satay sauce is up there as one of the most addictive things in the world. Creamy and peanutty, I am just obsessed with it. I’ve been trying for a while to make my own version, with varying levels of success. The first couple of times I ended up either with a claggy peanutty mess that stuck my mouth together, or something so salty it was barely edible.

Finally after much trial and error last night I CRACKED it and honestly, I can’t remember the last time I was that happy. I added it to my stir fry and ate it feeling very smug.

This version can either be loosened up with water/stock and made into a sauce, or leave the extra liquid out and use as a dip – it is up to you! Crunchy peanut butter may be better if used as a dip.

Note – this also tastes great on its own eaten on a spoon straight out of the bowl (or so I have heard…)

Double up as required


  • 2 tbsp peanut butter
  • 2 tbsp sweet chilli sauce
  • 1 tbsp soy sauce
  • 1 tsp honey
  • 1 tsp ginger (I’m lazy and just use paste out of a jar)
  • Splash of chicken stock (if you can be bothered, if not hot water will be fine)




  1. Add all your ingredients except the stock) to a bowl and stir until the peanut butter is fully combined (may take a few minutes)
  2. Add your water/stock bit by bit until your sauce has the desired consistency


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