Name: Peanut Sauce (Pindasaus)
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 3
Cuisine: Indonesian
Ingredients: 1/2" fresh ginger, shredded; 2 cloves of garlic (finely chopped); 1 tbsp Sesame oil; 120g Peanut Butter ( I used Dutch Calvé PB with bits); 2 tbsp salted peanuts (zapped in Nutribullet); 1 tsp Ketjap Manis; 2 tbsp Soy Sauce; 2 tsp Granulated sugar; 1/2 tsp Sambal; 4 dried chillies, finely chopped (or chilli flakes); 300ml water

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Peanut Sauce (Pindasaus)

If you’ve ever travelled to the Netherlands and ordered satay, fries, or even a simple grilled dish, chances are you’ve come across pindasaus. This rich, savoury peanut sauce is a staple in Dutch cuisine. But its origins actually lie much further afield – in Indonesia.

The connection comes from history. During the colonial period, Indonesian flavours and cooking techniques made their way back to the Netherlands. Here they became deeply embedded in everyday food culture. Over time, dishes like satay and their accompanying peanut sauce evolved into what we now recognise as Dutch-style pindasaus – a slightly sweeter, thicker, and more accessible version of traditional Indonesian peanut sauces.

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What makes Dutch pindasaus special?

What makes pindasaus so special is its balance. It’s not just about peanuts. The sauce brings together a mix of nutty richness, gentle sweetness, savoury depth, and a touch of heat. Ingredients like peanut butter and crushed peanuts create that unmistakable creamy texture, while soy sauce and ketjap manis add a deep umami flavour with a hint of sweetness. Garlic and fresh ginger give it warmth and fragrance, and a touch of sambal or dried chillies introduces a subtle kick that can be adjusted to your liking.

This particular style of peanut sauce leans into that classic Dutch-Indonesian fusion. The use of ketjap manis, a sweet soy sauce, is key – it adds a caramel-like richness that sets pindasaus apart from other peanut sauces found around the world. Combined with sesame oil and a bit of sugar, it creates a sauce that is both bold and comforting.

Peanut Sauce with Calvé Peanut Butter

In the Netherlands, pindasaus is incredibly versatile. It’s most famously served with satay skewers, but it is also generously spooned over grilled chicken or pork. But it doesn’t stop there. One of the most iconic uses is with patatje oorlog – Dutch fries topped with peanut sauce, mayonnaise, and onions. It might sound unusual, but it’s a beloved street food classic. Using Calvé peanut butter guarantees that it is a real Dutch product. Calvé is the favourite peanut butter in the Netherlands.

Beyond that, pindasaus works beautifully as a dip for vegetables, a drizzle over rice dishes, or even as a sauce for noodles. Its thick, creamy consistency makes it perfect for coating and clinging to whatever you pair it with.

Whether you’re discovering it for the first time or recreating a taste of the Netherlands at home, peanut sauce (pindasaus) is a flavour-packed addition to your kitchen. It’s a brilliant example of how cultures blend through food, resulting in something truly unique, comforting, and delicious.

How to make real Dutch Pindasaus

Yield: 3

Peanut Sauce (Pindasaus)

Dutch pindasaus peanut sauce made with peanut butter, soy, ketjap manis and spices. A spicy sauce perfect for satay, fries or noodles.

Prep Time 5 minutes

Cook Time 5 minutes

Total Time 10 minutes

Ingredients

1/2" fresh ginger, shredded
2 cloves of garlic (finely chopped)
1 tbsp Sesame oil
120g Peanut Butter ( I used Dutch Calvé PB with bits)
2 tbsp salted peanuts (zapped in Nutribullet)
1 tsp Ketjap Manis
2 tbsp Soy Sauce
2 tsp Granulated sugar
1/2 tsp Sambal
4 dried chillies, finely chopped (or chilli flakes)
300ml water

Instructions

Add the sesame oil, garlic, ginger and chillies to a saucepan and fry gently for about 2 minutes.
Then add the peanut butter, ground peanuts and gradually mix with the water until you get a good consistency.
Stir well until the consistency is smooth. Then add the ketjap manis, soy sauce, sambal and sugar and stir well. Cook for a further 2 minutes and serve.

Notes

Serve as a dip or on top of satay chicken.

Peanut Sauce (Pindasaus)- A Dutch Favourite