Peel and mince 4 cloves of garlic.

Set aside 2 cups of chicken stock or water.

Set aside 1 cup of peanut butter.

Set aside 1/2 cup of hoisin sauce.

Coarsely chop 1/2 cup of unsalted roasted peanuts.

Heat the peanut oil in a small pot over medium high heat.

Add the garlic and sauté for about 30 seconds until it starts to brown.

Add the chicken stock and stir to deglaze the bottom of the pot.

Add 1/2 cup of peanut butter and whisk to combine.

Add 4 tbs of hoisin sauce stir to combine.

Turn heat to low and cook, stirring frequently, until the sauce reaches desired thickness, about 3 to 5 minutes.

Place the dipping sauce into small bowls, enough that everyone can have their own bowl.

Optionally, squirt a swirl of Sriracha around the perimeter of the surface of the sauce. Sriracha will add heat to the flavor and color to the presentation. Alternatively, don’t add Sriracha, but bring it to the table for everyone to add to taste.

Sprinkle chopped peanuts over the dipping sauce.

Optionally, sprinkle chopped fresh herbs over the sauce. Hoisin Peanut Sauce is often used with Vietnamese spring rolls, and Vietnamese spring rolls are often made with fresh cilantro, fresh mint and/or fresh Thai basil. Finely chopping any leftover herbs and sprinkling them over the sauce will add color and compliment the spring rolls.