The Indonesian-Dutch classic: roasted peanuts, coconut milk, kecap manis and sambal, slowly reduced to a thick, glossy sauce. Indispensable with satay, but just as good with grilled vegetables or chicken.
Satay sauce
Sauce satay
Satay sauce
Sauce satay
Method
01
Sweat the base
Heat the oil and sweat the chopped onion, garlic and sambal for 3 minutes over a low heat until fragrant.
02
Peanut
Stir in the peanut butter until smooth, then gradually add the water, stirring constantly, until you have a smooth mixture.
03
Coconut milk
Add the coconut milk, kecap manis, galangal and the kaffir lime leaves.
04
Reduce
Bring to the boil and simmer gently for 15 minutes over a low heat, stirring regularly so the sauce doesn't catch.
05
Season
Season with salt and a splash of lime juice; the sauce should be thick enough to cling to a satay stick.
Tips & notes
Use pure peanut butter without added sugar or palm oil for the purest flavour, and stir constantly once the coconut milk goes in: peanut sauce catches easily because of its high fat content. Keeps for 3–4 days in the fridge, and freezes very well (up to 3 months); the flavour often deepens further the next day.
Chef's tip
Satay sauce is one of the most established 'world sauces' in Dutch cooking, with a history that goes back to the colonial period. The balance between sweet (kecap manis), spicy (sambal) and creamy (peanut) determines its character; feel free to adjust it to taste.
Variations
- With tamarind – A spoonful of tamarind paste for extra sourness, closer to the Thai version.
- Spicier – Extra sambal or a fresh chilli.
- Without coconut milk – With just water and peanut butter for a lighter, less creamy version.
Contains:
Gluten
Peanuts
Serve with
- Chicken satay
- Grilled tofu
- Gado-gado
- Spring rolls
- Grilled vegetables
| Calories | 140 kcal |
|---|---|
| Protein | 1 g |
| Carbohydrates | 7 g |
| Fat | 12 g |
| Fibre | 0 g |
Estimated values, calculated from standard nutritional values per ingredient.
