Dutch Satay Sauce

Dutch Satay Sauce

The Spruce / Stephanie Goldfinger

Prep: 5 mins
Cook: 10 mins
Total: 15 mins
Servings: 2 to 3 servings
Yield: 1 cup
Nutrition Facts (per serving)
521 Calories
42g Fat
32g Carbs
14g Protein
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Nutrition Facts
Servings: 2 to 3
Amount per serving
Calories 521
% Daily Value*
Total Fat 42g 53%
Saturated Fat 12g 60%
Cholesterol 0mg 0%
Sodium 979mg 43%
Total Carbohydrate 32g 12%
Dietary Fiber 5g 18%
Total Sugars 16g
Protein 14g
Vitamin C 5mg 23%
Calcium 63mg 5%
Iron 5mg 26%
Potassium 738mg 16%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This spicy Dutch-Indonesian peanut sauce has become part and parcel of the modern Dutch kitchen. In fact, in the Netherlands today, satay sauce is not only enjoyed with Indonesian classics such as the eponymous skewered meat dish or gado-gado, but also with Dutch-style fries and barbecued meats. This satay sauce can be prepared well in advance and keeps well for several days when chilled.

Ingredients

Steps to Make It

  1. Gather the ingredients.

    Dutch Satay Sauce ingredients

    The Spruce / Stephanie Goldfinger

  2. Fry the onion in the oil in a saucepan over medium heat.

    Fry the onion in the oil in a saucepan

    The Spruce / Stephanie Goldfinger

  3. Once the onion has softened and browned slightly, add the peanut butter, ground candlenuts, ginger, and garlic.

    add the ginger, garlic, peanut butter, and the ground candlenuts to the onions

    The Spruce / Stephanie Goldfinger

  4. Bruise the stalk of lemongrass by laying it on a cutting board and hitting it a few times with the bottom of a handle of a knife or the blunt side of the knife.

    lemongrass on a wood cutting board

    The Spruce / Stephanie Goldfinger

  5. Add the kecap manis, coconut milk, lemongrass, and the lime leaves, then bring to a simmer. Cook for about 10 minutes.

    Add the kecap manis, coconut milk, lemongrass, and the lime leaves to the sauce in the pan

    The Spruce / Stephanie Goldfinger

  6. Add the sambal and taste for seasoning. If you prefer a spicier sauce, add more sambal or more kecap manis if you prefer it saltier.

    add sambal or kecap manis to the sauce in the pot

    The Spruce / Stephanie Goldfinger

  7. If the sauce has thickened too much at this point, add some warm water. Discard the lemongrass and lime leaves, then give the sauce a quick whisk before serving.

    Dutch Satay Sauce in a pot

    The Spruce / Stephanie Goldfinger

Tips

  • If you can’t find kecap manis (available at most stores selling South East Asian ingredients), simply use regular soy sauce and a teaspoon of sugar.
  • Use regular roasted peanuts if you can't find candlenuts.
  • If you can’t find makrut lime leaves, substitute with lime peel.

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