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American, Thai
 Chile-Peanut Sauce Default

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This spicy peanut sauce lends a vibrancy to many fondues. It complements beef, pork, lamb, duck, and chicken particularly well.

Yield: Makes about 1 cup


  • 6 tablespoons smooth peanut butter
  • 1 tablespoon soy sauce
  • 1 teaspoon Asian-style sesame oil
  • 2 teaspoons rice wine vinegar
  • 2 teaspoons sugar
  • 2 cloves garlic, minced
  • 1/3 cup water or chicken broth, heated
  • ΒΌ cup finely chopped cilantro (optional)
  • 5 to 10 drops chile oil


In a small bowl, stir together the peanut butter, soy sauce, sesame oil, vinegar, sugar, and garlic, and whisk in the water or broth, blending until smooth. Stir in the cilantro, if using, and chile oil to taste.

If desired, thin the sauce to the desired consistency with a tablespoon or two of additional water or broth.

Cover and refrigerate until ready to serve, up to 3 days.

© 2005 Lou Seibert Pappas

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 16 servings and includes 1/4 teaspoon of chile oil

44kcal (2%)
4mg (0%)
0mg (0%)
1mcg RAE (0%)
0mg (0%)
100mg (4%)
1g (3%)
3g (5%)
0mg (1%)

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