Dutch Satay Sauce

By
Karin Engelbrecht
Karin Engelbrecht
Magazine editor, restaurant reviewer, and food writer who focuses on Dutch cuisine.
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Updated on 11/27/21
Tested by
Renae Wilson
Photo of Renae E. Wilson
Tested by Renae Wilson
Renae has certifications in both Pastry Arts and Culinary Arts from the Institute of Culinary Education and works as a private chef and caterer, recipe tester and developer, and food writer. Renae has written and developed recipes for Rachael Ray In Season, the Kitchn, Food52, and more.
Learn about The Spruce Eats' Editorial Process
Dutch Satay Sauce

The Spruce / Stephanie Goldfinger
Prep: 5 mins
Cook: 20 mins
Total: 25 mins
Servings: 2 to 4 servings
Yield: 1 cup
Nutrition Facts (per serving)
391 Calories
31g Fat
24g Carbs
10g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 2 to 4
Amount per serving
Calories 391
% Daily Value*
Total Fat 31g 40%
Saturated Fat 9g 45%
Cholesterol 0mg 0%
Sodium 734mg 32%
Total Carbohydrate 24g 9%
Dietary Fiber 4g 13%
Total Sugars 12g
Protein 10g
Vitamin C 3mg 17%
Calcium 47mg 4%
Iron 3mg 19%
Potassium 554mg 12%
*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.

"Talk about a flavor bomb! I love a good sauce that can take your taste buds on a journey. It makes punching up something like ramen noodles, chicken, or tofu super simple and tastes super complex. Freeze the sauce in an ice cube tray and have it at the ready." —Renae Wilson

dutch-satay-sauce-recipe-1128970-Renae-Wilson-2021
A Note From Our Recipe Tester

Ingredients

Steps to Make It

  1. Gather the ingredients.

    Dutch Satay Sauce ingredients

    The Spruce / Stephanie Goldfinger

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

    Fry the onion in the oil in a saucepan

    The Spruce / Stephanie Goldfinger

  3. Once onion has softened and browned slightly, add 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 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 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 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 sauce has thickened too much at this point, add some warm water. Discard lemongrass and lime leaves, then give 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 or macadamia nuts if you can't find candlenuts.
  • If you can’t find makrut lime leaves, substitute with lime peel.

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