This is a straightforward homemade version of Ruth’s Chris Steak House Peanut Sauce — it’s nutty, spicy, silky-smooth and comes together in like… five minutes flat. Perfect for dipping, drizzling over noodles, or honestly just sneaking by the spoonful when no one’s watching.
Jump to RecipeQuick Summary
- Prep time: 5 mins
- Cook time: 0
- Flavor: creamy, nutty, a little spicy
- Great for: dipping spring rolls, tossing noodles, or fake meal prep
Why I Like This Recipe
I made this on a total whim—was digging around for salad dressing, found peanut butter and got ideas. One jar and a mess of sesame oil later… I had this thick, spicy, sweet-salty thing that I couldn’t stop tasting. I dipped a cold carrot in it. Then a finger. Then… yeah, it got weird.
Ingredients
- 2 Tbsp fresh lime juice (1 juicy lime)
- 2 Tbsp soy sauce (or tamari if you’re fancy)
- 2 tsp rice vinegar
- 2 tsp honey
- 1 tsp freshly grated ginger
- 1 garlic clove, grated
- ½ to 1 tsp sambal or chili garlic paste (you decide the heat)
- ¼ cup creamy peanut butter
- 3 Tbsp olive oil
- 2 tsp toasted sesame oil
- 2–3 Tbsp water, if needed for thinning
How To Make Peanut Sauce
- Mix the flavor stuff: lime juice, soy sauce, vinegar, honey, ginger, garlic, sambal — in a jar or bowl. Shake it or whisk it, no one’s judging.
- Add the good stuff: peanut butter, olive oil, sesame oil. Shake like you’re mad at it. Or whisk until smooth.
- Too thick? Add water a little at a time ‘til it’s pourable or dippable or whatever you’re feeling.
- Taste test: Want it spicier? Add more chili paste. Want it brighter? Squeeze more lime.
- Use now, store later — or keep tasting until you “accidentally” eat half of it.
Tips for Success
- Toasted sesame oil = non-negotiable.
- Grate your garlic and ginger fine, or they’ll bite back.
- If it thickens in the fridge, just stir in warm water to loosen it.
Storage and Reheating
- Fridge: 1 week in a sealed jar.
- To use again: Let it sit out or stir in warm water to revive.
FAQs
You can, but it’s gonna be chunky.
Sriracha, chili flakes, or nothing if you’re spice-averse.
Yep — use maple syrup instead of honey.
Cold noodles. Spring rolls. That sad chicken in your fridge.
Not really worth it. Just eat it. It’s not gonna last.
Common Mistakes and How to Dodge Them
- Using raw garlic and not mixing well. It’ll hit like a punch. Grate it fine.
- Too thick? Add warm water. Slowly. Don’t just dump.
- Not shaking/stirring before each use. Oil separates — it’s normal.
- Going too hard on chili paste first try. It builds. Trust me.
- Leaving it in metal containers. Acid + metal = weird taste.
Nutrition Facts (Per Serving, 2 Tbsp-ish)
- Calories: 130
- Total Fat: 12g
- Saturated Fat: 2g
- Cholesterol: 0mg
- Sodium: 360mg
- Potassium: 90mg
- Total Carbohydrate: 4g
- Dietary Fiber: 1g
- Sugars: 2g
- Protein: 3g
Steak House Peanut Sauce Recipe
Course: SauceCuisine: Asian-InspiredDifficulty: Easy4
servings5
minutes130
kcalCreamy, spicy peanut sauce that hits all the right notes — perfect for noodles, salads, or secret fridge dipping.
Ingredients
2 Tbsp fresh lime juice (1 juicy lime)
2 Tbsp soy sauce (or tamari if you’re fancy)
2 tsp rice vinegar
2 tsp honey
1 tsp freshly grated ginger
1 garlic clove, grated
½ to 1 tsp sambal or chili garlic paste (you decide the heat)
¼ cup creamy peanut butter
3 Tbsp olive oil
2 tsp toasted sesame oil
2–3 Tbsp water, if needed for thinning
Directions
- Shake or whisk lime, soy, vinegar, honey, ginger, garlic, sambal.
- Add peanut butter, olive oil, sesame oil. Shake again.
- Add water to thin if needed.
- Taste, adjust, and use immediately or chill.
Notes
- Toasted sesame oil is a must.
- Shake well before using.
- Great on anything — noodles, salad rolls, grilled stuff.
- Spice level is totally adjustable. Go slow.
