Stir your peanut butter jar if using natural peanut butter. Mix that separated oil back into the solids so you’re working with consistent peanut butter.

Add peanut butter to a medium bowl. Measure out 1/2 cup and put it in your mixing bowl.

Add all the other ingredients except water. Pour in the soy sauce, lime juice, and honey. Grate the garlic and ginger directly into the bowl using a microplane or mince them finely with a knife.

Whisk everything together vigorously. Use a whisk and stir constantly. The mixture will look thick and pasty at first. Keep whisking for about 1 minute until everything starts to combine into a thick sauce.

Add water gradually. Add 1 tablespoon of water and whisk it in completely. Add another tablespoon. Keep adding water one tablespoon at a time until you reach your desired consistency. For dipping, stop at 3 tablespoons total water. For drizzling over bowls or salads, go up to 5-6 tablespoons.

Taste and adjust. Use a clean spoon to taste your sauce. Too salty? Add more honey and lime. Too sweet? Add more soy sauce. Needs more punch? Add more garlic or ginger. Adjust to your preferences.

Use immediately or store. Serve right away at room temperature, or transfer to a jar with a lid and refrigerate for up to one week. The sauce will thicken when cold, so let it warm to room temperature or thin with a bit more water before using.