From Gordon Ramsay's kitchen · Restaurant Gordon Ramsay, London
shake · nut sauce
★ STARRED KITCHENCoralgate No-Cook Satay
From a starred kitchen
Ratio
COCONUT MILK 50FISH SAUCE 15SOY SAUCE 15HONEY 15
Ingredients
- PEANUT BUTTER200 g
- COCONUT MILK50 ml
- FISH SAUCE15 ml
- SOY SAUCE15 ml
- HONEY15 ml
- RED PEPPER2 g
Method
- Pour to the lines in order (bottom → top): COCONUT MILK, FISH SAUCE, SOY SAUCE, HONEY.
- Add finishing notes: PEANUT BUTTER, RED PEPPER.
- Cap the jar and shake until emulsified.
Provenance
British chef trained in French technique; Restaurant Gordon Ramsay in Chelsea has held three Michelin stars. Historically counted among chefs with the most Michelin stars worldwide.
Originally published as No-Cook Satay Sauce.
More from this kitchen →FAQ
Can this go in a shake jar?+
Yes — it passes the shake-fit checks and can occupy a jar column.
What do the quantities mean?+
Amounts below are from the published source, converted to ml/g where liquids allow. On a jar, every column scales to the same fill height.
Where did this recipe come from?+
Adapted from Gordon Ramsay Academy (published as “No-Cook Satay Sauce”). Full citation lives in Provenance.