Peanut Dipping Sauce

  • Prep:
  • Total Time:
  • Yield: Makes 1 3/4 cups

Source: Martha Stewart Living, July 2013


  • 1 teaspoon safflower oil
  • 1 tablespoon minced garlic (from about 2 cloves)
  • 2 tablespoons tomato paste
  • 2 tablespoons hoisin sauce
  • 1/2 cup creamy peanut butter, divided
  • 1 1/4 cups water, divided
  • Roasted unsalted peanuts, coarsely chopped, for garnish


  1. Heat oil in a small saucepan over medium-high heat. Add garlic, tomato paste, and hoisin and cook, stirring, until mixture comes to a boil, about 1 minute. Add 1/4 cup peanut butter and 1 cup water and return to a boil, whisking until mixture is smooth and thoroughly incorporated.

  2. Reduce heat to medium-low and simmer until thickened and slightly darkened, 3 minutes. Remove from heat; whisk in remaining 1/4 cup each peanut butter and water, and let cool. Divide among dipping bowls and garnish with peanuts.

Cook's Notes

Dipping sauce can be made 3 days ahead and stored in refrigerator; bring to room temperature before serving.


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