Tamari-Peanut Dipping Sauce

Tamari-Peanut Dipping Sauce
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Tamari-Peanut Dipping Sauce

With just a few ingredients found in most local supermarkets, you can easily jazz up grilled chicken, beef or fish with this fun and flavorful Thai-inspired dipping sauce.

Yield: about 1 cup
Author: Linda Shapiro, © Meal Planning Maven

Ingredients

  • 3 tablespoons all-natural creamy peanut butter
  • 3 tablespoons all-natural orange marmalade
  • 1 tablespoon reduced-sodium tamari or soy sauce
  • 1 tablespoon hoisin sauce
  • 2 teaspoons sesame oil
  • 1 teaspoon unseasoned rice vinegar or apple cider vinegar
  • Juice of 1/2 lime
  • 1 green onion sliced (white and green parts), *optional-not in photo
  • 2 teaspoons sesame seeds

Instructions

  • In a small bowl, mix together all ingredients.
  • Store covered in the refrigerator and remove 30 minutes before serving. If sauce seems too thick, stir in a small amount of water until desired consistency is reached.

Notes

Make Ahead and Storage Tips: dipping sauce can be made up to 3 days ahead. Cover and refrigerate. Let come to room temperature before serving. (about 30 minutes)
So versatile! Delicious as a topping for Grilled Asian Burgers and is the perfect dip for Chicken Satay.

 

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  1. Joanne/WineLady Cooks
    This is a delicious dipping sauce. I would definitely like this on my grilled chicken. Thanks so much for sharing your Tamari Peanut Dipping Sauce. Pin/sharing.
    September 14, 2015
  2. debi
    This sounds great! I'd use it for dipping veggies or tofu satay. Oh, but your suggestion of Asian Burgers sounds like so much fun! I'd love to try those!
    September 14, 2015
  3. fearlessdining
    I love that this dipping sauce is gluten free...I can think of so many yummy things it would go with :-)
    September 15, 2015
  4. KC the Kitchen Chopper
    How creative to use marmalade as an ingredient. I'll bet that takes this dip over the top in flavor. So many things would be tasty using this dip as a sauce.
    December 30, 2015
    • Linda Shapiro (Meal Planning Maven)
      I use natural preserves as a sweetener often in sauce recipes. Not only doe sit add a nice texture, but t adds a pleasant sweetness without being cloying. Thanks for stopping by!
      December 31, 2015