Ina Garten Satay Dip

Ina Garten satay dip takes about 20 minutes and a spoonful each of peanut butter, ginger and soy sauce to make a thick, savory peanut dip. This easy party appetizer sauce fits game day, summer cookouts and holiday gatherings, and it keeps in the fridge for weeks.

Cook the onion until it turns fully transparent, which takes 10 to 15 minutes over medium heat. Rush it and the dip tastes raw and sharp instead of sweet and mellow.

Ina Garten borrowed the idea from a Philadelphia caterer who wrote The Frog Commissary Cookbook, then made it quick enough for any party. Dark sesame oil and a splash of dry sherry give it a deeper, roasted flavor than a plain peanut sauce.

Source: The Barefoot Contessa Cookbook (1999)

Ina Garten Satay Dip

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Course: AppetizerCuisine: American, ThaiDifficulty: Easy

Servings

12

servings

Prep time

5

minutes

Cooking time

16

minutes

Calories

90

kcal

Softened onion, garlic and ginger melt into peanut butter, brown sugar and soy sauce, giving a thick, glossy dip. A short simmer pulls everything together, so it comes out smooth with a little heat at the end.

Ingredients

• 1 tablespoon good olive oil
  

• 1 tablespoon dark sesame oil
  

• 2/3 cup small-diced red onion (1 small onion)
  

• 1 1/2 teaspoons minced garlic (2 cloves)
  

• 1 1/2 teaspoons minced fresh ginger root
  

• 1/4 teaspoon crushed red pepper flakes
  

• 2 tablespoons good red wine vinegar
  

• 1/4 cup light brown sugar, packed
  

• 2 tablespoons soy sauce
  

• 1/2 cup smooth peanut butter
  

• 1/4 cup ketchup
  

• 2 tablespoons dry sherry
  

• 1 1/2 teaspoons freshly squeezed lime juice
  

Directions

• Cook the aromatics: Add the olive oil, sesame oil, 2/3 cup diced red onion, garlic, ginger and red pepper flakes to a small heavy-bottomed pot. Cook over medium heat for 10 to 15 minutes, until the onion turns transparent.
• Whisk in the sauce: Whisk in the vinegar, brown sugar, soy sauce, peanut butter, ketchup, sherry and lime juice. Keep whisking while it cooks for 1 more minute, so the peanut butter melts in smoothly.

Tools for this recipe

• Cuisinart MultiClad Pro 3-quart saucepan, OXO 11-inch balloon whisk, Zulay metal lemon squeezer, Partanna Sicilian extra virgin olive oil, 1 liter. As an Amazon Associate I earn from qualifying purchases.

FAQs

Where do I find dark sesame oil?

Look for it in Asian grocery stores or the international aisle of a bigger supermarket. It tastes like roasted sesame seeds, so don't swap in a plain, flavorless oil if you want the real flavor.

How long does satay dip keep in the fridge?

Ina Garten says it lasts for a month in the refrigerator. Keep it in a covered jar or airtight container, and let it sit out for a few minutes before serving since it thickens when cold.

Can I make this dip ahead of a party?

Yes, it's a great make-ahead dip because it holds so well in the fridge. Cook it a day or two early, then bring it to room temperature before you put it out.

Does the type of soy sauce matter?

Ina Garten's team uses Kikkoman, so that's a safe choice. Any regular soy sauce works, though a very salty brand may need a little less so the dip doesn't taste too salty.

What's the most common mistake with this dip?

Using bottled lime juice is the big one, since fresh juice makes a real difference in the flavor. Rushing the onion is the other, because it needs the full 10 to 15 minutes to turn sweet.