Yield: Yields about 1 cup.
Quickly whisked together, this sauces add vibrancy to many ordinary dishes. Use as a sauce for wontons, dumplings, fritters, spring rolls, or grilled seafood, poultry, meat, or vegetables; dress fresh greens and vegetables, especially salads made with Asian noodles; or try it as a marinade for meat, poultry, seafood, or tofu.
Spicy peanut: Follow the basic recipe, using a blender to combine the ingredients, and using only 2 Tbs. soy sauce, peanut or vegetable oil in place of the sesame oil, and light rice vinegar. Add 3 Tbs. smooth peanut butter and 2 tsp. finely minced serrano or jalapeño, or to taste.
Hoisin-chile: Whisk together 1/4 cup hoisin sauce, 2 Tbs. each soy sauce and rice vinegar, 1 Tbs. dark sesame oil, 2 tsp. ground chile paste, 2 Tbs. brown sugar, 1 Tbs. minced ginger, and 1 minced clove garlic.
Southeast Asian: Whisk together 1 minced clove garlic, 2 to 3 minced Thai bird chiles or 1 minced small serrano, 1 tsp. ground chile paste (optional), 2/3 cup hot water, 1/4 cup sugar, 1/4 cup fish sauce, and 2 to 3 Tbs. lime juice. Add 2 Tbs. shredded carrots, if you like, and let sit for 15 minutes before serving.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
I didn't make the original recipe, but one of the variations...the Southeast Asian sauce. It is delicious! Made it with 2 cloves of garlic which I grated on the microfine grater, along with a serrano chile. I also subbed out the carrots for scallions. Really good with fried shrimp.
© 2018 The Taunton Press, Inc. All rights reserved.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?